This colorful puree makes a thick soup with interesting spices like thyme, allspice and brown sugar.
1 14 1/2 oz. can chicken broth 2 lb. carrots, cut into chunks 2 lb. parsnips, cut into chunks 2 Tbs. margarine 1 Tbs. brown sugar 1 tsp. thyme 1/2 tsp. salt 1/4 tsp. allspice 2 scallions, thinly sliced
In pot combine broth and carrots, parsnips and 1 3/4 C. water, bring to a boil. Reduce heat, cook until vegetables are tender. Drain, reserving liquid. In blender puree vegetables with 1/4 C. reserved liquid until smooth. Return to pot, stir in 2 Tbs. butter with remaining ingredients until butter melts. Stir in scallions just before serving. Yield: 12 servings