Cream of Parsnip Soup

It has been a while since I had been wanting to make this creamy parsnip soup.

Parsnips are not a vegetable that I regularly make at home but every once in a while I will get a sort of craving for them. I absolutely love the smell of peeled parsnips, it is reminiscent of root beer in my opinion and very sweet smelling. This soup gets its creaminess from not only the pureed root vegetable but also thick cream. For added colour you can add a small carrot to the soup.

• 3 Shallots, peeled and sliced
• 1 leek,sliced (the bottom white part of the onion only)
• 2 tbsp butter
• 2 lbs parsnips, peeled and diced
• 1 celery stalk, sliced
• 3 garlic cloves, sliced
• 2 1/2 l chicken or vegetable stock
• 1 small can of thick cream
• salt and pepper
• chopped parsley for presentation (optional)

In a large pot, melt the butter over a medium-low heat, add the shallots and leeks to the pot and cook for about 5-7 minutes until softened but not browned.

Add the parsnips, garlic and garlic cloves to the pot and cook for 2 more minutes, stirring.

Add the chicken stock to the pot, increase the heat and bring the soup to a boil, reduce the heat and simmer partially covered for 20-25 minutes until the parsnips are tender.

Add the thick cream to the soup and puree  using a hand held blender or in a food processor, until smooth. Season with salt and pepper and serve.