Cream of Parsnip Soup with Venison, Broccoli and Cranberries

Instructions

1. 1

   In a pot over medium heat, soften the onion in the butter until translucent. Add the parsnips, broth and milk. Bring to a boil.

2. 2

   Cover and simmer for about 25 minutes or until the vegetables are tender. The milk will curdle while cooking. This is normal. After being puréed in the blender, the milk will give a velvety texture to the soup without the need for cream or added fat.

3. 3

   In a blender, purée the soup until smooth. Return to the saucepan. Season with salt and pepper. Keep warm.