A Very Simple Parsnip Soup

3 tablespoons butter
Melt in a heavy-bottomed soup pot until beginning to brown.

1 lb. parsnips
2 medium onions
2 cloves garlic
Add and saute until onions are translucent but not brown

6 cups chicken or vegetable stock
1/4 teaspoon ground nutmeg
Add and bring to a simmer.  Cook until parsnips are soft, 40 minutes.

1/2 cup evaporated milk
Add and remove from heat.  Pour into blender and puree until relatively smooth.

1/3 cup maple syrup
2 tablespoons dijon mustard (or more for a spicier taste)
salt to taste
Stir in. Serve garnished with 3/4 cup toasted pine nuts or other nuts.