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.