Ingredients
The following ingredients have 4 Servings
- 2 tablespoons butter
- 1 medium onion, chopped
- 2 stalks celery (1 cup), chopped
- 3 parsnips, peeled and diced
- 1 medium russet potato, peeled and diced
- 15 ounce can of chicken stock (2 cups)
- salt and freshly ground pepper to taste
- 1/2 cup half and half
- small bunch fresh chives for garnish (about 1 tablespoon)
Instruction
- In a Dutch oven, melt the butter over medium heat and saute the onion and celery until tender, about 5 minutes. Do not let the onion brown. Stir in the parsnips and potatoes. Pour the chicken stock over the vegetables and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
- Remove from the heat and use an immersion blender to puree the soup. Or transfer it to a blender and puree in batches. Wipe out the Dutch oven and return the soup. Stir in the half and half, salt, and pepper to taste; cook over low heat for another 7 minutes, or until steaming.
- Ladle into soup bowls and serve with a swirl of cream, garnish with chives.
