Parsnip and Carrot Soup with Cardamom We think of cardamom and coriander seeds as sweet spices, which is why they seem to go so well with vegetables that have a natural sweetness, such as carrots and parsnip. Makes 4 to 6 servings.
	Ingredients: 1 tablespoon butter 1 medium onion, finely chopped 1 pound parsnip, peeled and cut into 1-inch chunks 1 pound carrots, peeled and cut into 1/2 -inch chunks 51/2 cups de-fatted Chicken Stock 3/4 teaspoon ground cardamom 1 teaspoon ground coriander Kosher salt and freshly ground black pepper to taste 1 cup skim milk
	Instructions: 1. In a large saucepan, melt butter over moderate heat and add onion. 2. Cook until softened, about 5 minutes. 3. Add parsnip, carrots, and 5 cups of the stock. 4. Bring to a boil, reduce heat, and simmer 20 minutes or until vegetables are soft. 5. Remove to a food processor to puree and return to saucepan, adding seasonings and milk. 6. Heat to a bare simmer, thinning with remaining stock and adjusting seasonings as necessary. Serve hot. Cooking Tip When pureeing soup in a food processor, make sure you have a balance of solids and liquids before pureeing to get a smooth texture. Also, don't try to puree too much at once or liquid will begin to seep out the sides of the bowl.

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