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Parsnip and Parmesan Soup (D, KLP, TNT)
Source: Dog fancier mailing list
Serves: 4 as a starter, 2 a a main course

2 pounds parsnips, cleaned and peeled, cut into 1" cubes
2 tablespoons olive oil
1 onion, diced
1-1/2 cups freshly grated Parmesan cheese
3 cups vegetable broth

Coat parsnips with oil and place on baking sheet. Bake for 30 minutes at 350°F. Remove baking sheet from oven and coat each piece of parsnip with the cheese. Return to oven and bake (roast) another 15 to 20 minutes, or until parsnips are golden brown. Remove from oven and drain oil into a saucepan.

Sauté the onions in the oil until translucent. Place parsnips (along with any cheese that might have been leftover) into the saucepan along with the sautéed onions. Add the vegetable broth.

Bring to a boil and simmer ten minutes or until parsnips are very soft. Blend with immersion blender or in food processor until smooth. Serve hot.

Variation: Cut the onion into larger chunks and roast it alongside the parsnips rather than sautéeing it. Add everything to the saucepan at once, along with the vegetable broth.

Poster's Notes:
I'm begging your indulgence in this. I'm on a mailing list where (Okay, here goes....) my dogs talk to other people's dogs. (There, I've said it, I'm a raving loony where my dogs are concerned.) And it turns out a lot of us humans love to cook. So occasionally the dogs exchange recipes for human consumption. The following came from Jane, a fellow dog fancier, who lives in England. Parsnips are about my favorite vegetable so I ran out and made this recipe immediately upon receiving it.

Posted by Gyspy/Phyllis Wilson

Nutritional Info Per Serving: N/A