This is a delicious and simple soup which turned me into a parsnip lover!
This is based on a soup made by Sheryl Adams, farm crew-member and vegetable enthusiast.
In a soup pot melt 2 Tbsp of butter.
Add one large chopped onion and cook until onuions are translucent.
Meanwhile chop up 1-2 lbs of carrots and 1-2 lbs of parsnips.
Add to onions. Pour enough vegetable or chicken stock to cover veggies.
Bring to a simmer and cook until all veggies are tender. Puree. If too thick, add more stock.
Add salt and pepper to taste. Finish by stirring a little half and half or light cream into the soup.
Serve hot or cold. Enjoy!
Snell Family Farm