Serves 4 to 6
– 2 T. butter
-1 T. olive oil
-2 parsnips, about 1.5 lbs., peeled & chopped
-2 potatoes, peeled & chopped
-2 carrots, cleaned &sliced in 1″ rounds
-1 yellow onion, chopped
-2 cloves garlic, minced
-2 T. chopped fresh basil, or 1 T. dried basil
-1 bay leaf
-3-4 c. vegetable broth, or enough to just cover the vegetables
-1/2 c. heavy cream or milk
-freshly ground black pepper
Melt the butter in a large heavy pot and pour in the olive oil. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
Cook for 10 minutes, stirring occasionally. Stir in the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender. Discard bay leaf.
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Return soup to pot and add heavy cream or milk; stir to combine. Add salt and pepper to taste. Serve warm. Enjoy!
Adapted from diethood.com