Recipe: Parsnip, Potato, and Spinach Chowder

from the book, The Vegetarian Hearth

Ingredients:

• 1 medium onion, peeled and finely chopped
• 1 small garlic clove, peeled and minced
• 2 tablespoons unsalted butter
• 4 medium parsnips, peeled and cut into 1 inch cubes
• 2 large potatoes, peeled and cut into 1 inch cubes
• 4 cups water
• 1/4 teaspoon salt
• 2 cups tightly packed fresh spinach
• 2 cups milk
• freshly ground white pepper
• dash of cayenne
• 2 scallions, finely chopped
• 1 tablespoon minced parsley
• 1 tablespoon minced fresh dill

• In a stockpot, saute the onion and garlic in the butter until soft, 8 - 10 minutes.
• Add the parsnips and potatoes, stir to coat them, then continue to cook for 3 minutes.
• Add the water and salt and simmer, covered, until the vegetables are tender, 20 - 30 minutes.
• Wash the spinach thoroughly and remove any coarse stems.  Cut into thin strips.
• Add the milk, pepper, cayenne, scallions,, spinach and parsley to the soup.  
• Simmer 10 minute more.
• Just before serving, stir in the dill.