Serves 4-6
Parsnips are one of my favorite vegetables. Their appearance is similar to a white carrot with a lot of flavor. This creamy soup is the perfect start to any meal.
1 lb of parsnips peeled & cut
1 cup of onion chopped
3 garlic cloves minced
1 large potato peeled and cut
¼ teaspoon of white pepper
½ teaspoon of sea-salt
1/2 stick of unsalted butter
4 cups chicken stock or 2 herb ox chicken cubes to 4 cups water or substitute vegetable broth
2 bay leafs
1 cup of heavy cream
Suggested Garnishes (optional)
drizzle of white truffle oil in each serving
garlic croutons
fresh snipped chives
fresh grated nutmeg
directions
2 quart covered soup pot
Sauté onion, garlic in butter till translucent
Add parsnips, bay leaf, pepper, potato, salt, chicken stock
Cook on medium- low heat covered until till parsnips are fork tender (25-30 minutes)
Remove bay leafs
Puree soup with a hand held immersion blender
Add cream and return to low heat for 8-10 minutes
Serve piping hot in bowls and garnish with your choice of truffle oil, chives , croutons or nutmeg