As the sap is literally running like a stream out of our over 100 year old Sugar Maple tree, damaged from the ice storm this past winter, my family and I headed up to SugarMomma’s for some good old fashioned maple syrup products. We tried popcorn, ice cream, cotton candy, maple covered nuts, and yes they even served a pancake breakfast… delicious! The actually Sugar Momma was feeding the fire for the making of the syrup and telling wonderful stories to whoever walked into the sugar shack. Did you know that Maple Syrup contains vitamins, folic acid and enough calcium to match a cup of milk, unlike it’s copy cat of corn syrup, syrup?
Last night I tried a new recipe with our maple syrup and I highly recommend it.
Maple Parsnip Soup
3 Tbsp of Butter
1 lb of parsnips chopped
2 medium onions chopped
2 cloves of garlic minced
6 cups of chicken or veggie broth
1/4 teaspoon of ground nutmeg
1/2 cup of evaporated milk
1/3 cup of maple syrup
2 tbsp of Dijon mustard
Salt to taste
3/4 cup toasted pine nuts or nut of your choice
Melt butter in heavy bottomed pan. Add parsnips, onions, and garlic until onions are translucent. Add stock and nutmeg, simmer until parsnips are soft, about 40 minutes. Add the evaporated milk, and remove from heat. Pour into a blender and puree until velvety smooth. Stir in maple syrup, mustard and a little salt. Serve with 3/4 cup toasted pine nuts or other nuts.
Serve with homemade baked bread. ENJOY!
from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert