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4 tablespoons, butter, or margarine
1 pound parsnips peeled and sliced
1 cup chopped celery
4 cups chicken broth
3 tablespoons flour
white pepper to taste
½ cup chopped parsley
1 cup water
¾-1 cup freshly grated Parmesan cheese

Melt the butter in a heavy saucepan. Saute the parsnips and the celery, stirring until the vegetables are coated with the butter. Cover and cook over medium-low heat for ten minutes, stirring occasionally.

Add half of the parsnips and celery to a blender. Add two cups of the chicken broth, the flour, pepper, and parsley. Blend at high speed. Repeat the same process with the remaining parsnip mixture and the broth.

Return all blended soup to the saucepan. Add the water and simmer over low heat for ten minutes. Just before serving sprinkle the soup with the freshly grated parmesan cheese.

Graland Country Day School

Graland Country Day School is a private school in Denver, Colorado, serving students in preschool, kindergarten, elementary, and middle school. Founded in Denver in 1924, Graland incorporates a rich, experiential learning approach in a traditional classroom setting, emphasizing the development of globally and socially conscious leaders who excel academically.