Crème of Parsnip Soup


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

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