PARSNIP POTATO SOUP

I love parsnips.  This soup can be an elegant starter to a fancy dinner party or can be served casually for a cold day.  It's easy to make, costs nothing, and is healthy.

PARSNIP POTATO SOUP

2 tablespoons butter

1 carrot, peeled and diced

2 stalks celery, diced

2 cloves garlic, chopped

½ yellow onion, chopped

bag of parsnips(16oz.), peeled and diced

3-4 white or Yukon gold potatoes, peeled and diced

6 cups vegetable broth

Kosher salt and white pepper

Heat butter and add vegetables.  Gently sauté vegetables about 10 minutes.  Add broth and gently cook until vegetables are soft about 30 minutes. Put in blender, cuisinart, or if you own an immersion blender to use in the pot that you cooked the soup in that makes for fewer dishes.  Puree the soup into a creamy texture. Taste for seasoning, but remember sometimes store bought vegetable broth is very salty.  I like using white pepper in this soup but if you don’t have it you can certainly use black pepper.

I do not use light cream in my recipe but if you want to you can always add a little after blending.

This soup comes out a beautiful peach color however, if you want it to be a more white creamy color then don’t put a carrot in it.