PARSNIP AND SWEET POTATO SOUP
3-4 parsnips (about 2 pounds), peeled and chopped into 3” pieces
1 large sweet potato (about 1 ½ pounds), peeled and chopped into 3” pieces
1 medium onion, chopped
3 large garlic cloves, rough chopped
1 teaspoon salt
½ teaspoon black pepper
3 cups chicken or vegetable stock
1 cup heavy cream
2 cups milk
Place all of the ingredients in a large Dutch oven or soup pot. Bring to a boil. Reduce to low and cook for 40-45 minutes until the parsnips and sweet potato are very soft.
Pour the mixture into a blender or food processor and puree). PSA! – start by slowly pulsing so the hot liquid gets incorporated and doesn’t explode out of the blender. You may also need to do this in batches.
Pour the soup back into the pot and keep warm.
Serve hot, garnished with croutons, cashews, pea shoots, herbs, etc…