Rachel Ray Everyday

My sister gave me a subscription to Rachael Ray's magazine for my birthday last year. I've really been enjoying it because it is all about food, which is one of my favorite topics! Last night I made the most delicious soup from the April issue.

I love soup anytime of the year. If you make it yourself and know what is in it, you can be sure to make it very healthy, filling and delicious. In the Fall, I made pumpkin soup, and in the Summer, I can live off tomato basil and cold yogurt cucumber soup. The cucumber soup is really easy and so healthy!

Last night, I made Rachael's Creamy Parsnip Soup, but I didn't make the grilled cheese to go with it. I think it sounds wonderful though!


Creamy Parsnip Soup

3 tablespoons butter
1 onion, chopped
1 pound parsnips, peeled and cut into 1/2-inch pieces
4 ribs celery, trimmed and sliced crosswise, plus leaves for sprinkling
2 cloves garlic, thinly sliced
4 cups chicken broth
Salt and pepper

In a large dutch oven, melt 3 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the parsnips, celery and garlic and cook, stirring, until the parsnips are lightly browned, 6 to 8 minutes. Add the chicken broth and bring to a boil; lower the heat and simmer until the vegetables are tender, 8 to 10 minutes. Using a blender, puree the mixture, gradually adding up to 1 cup water to reach the desired consistency; season with salt and pepper and sprinkle with the celery leaves.

*NOTE* Instead of using water to achieve the best consistency, I used 2% milk. It took very little, and added an extra element of creaminess that water just can't make happen. I find that 2% milk is perfect, and much better for you than heavy whipping cream which is what most restaurants use.