1. In a stockpot over medium heat, melt the butter. 2. Add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned. 3. Add the parsnips, potatoes, carrots and Recipe #476612 or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender. 4. Remove from the heat and let cool for 10 minutes. 5. Working in batches, transfer the soup to a food processor or blender and puree until smooth. 6. Your immersion blender can also be used. 7. Return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper. 8. Simmer until heated through. 9. Ladle the soup into swallow bowls and enjoy. ---------------------------------------------------------------------------
Nutrition
Ingredients
