Cream of Parsnip Soup
Prep time: 45 minutes
Makes 6 servings
1 tbsp butter
1 tbsp vegetable oil
2 onions, diced
1 lb parsnips, scrubbed and sliced into 1/2 inch thick coins
1 tsp dried rosemary leaves
2 cups chicken broth
2 cups 5% cream
salt and pepper to taste
croutons (optional)
In large saucepan, melt butter and oil over medium heat; cook onions, stirring often for 5-7 minutes or until softened and golden brown. Add parsnips and rosemary; cook, stirring for 1 minute.
Add broth and bring to boil over high heat. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until parsnips are very soft.
Add cream, stirring well. Using a hand-held blender, puree until smooth. Season with salt and pepper to taste. Return to heat if cooled down, or serve right away. Garnish with croutons if desired.