1. In a 6-8 quart soup pot saute the onion and garlic in the olive oil until the onion is softened. 2. Add the sweet potato, parsnip and turnip and cook until softened, about 8 minutes, stirring occasionally. 3. Add the chicken stock and bring to a boil. 4. Boil uncovered for 15 minutes or until vegetables are tender. 5. Puree using either a stick/immersion blender or by transferring to a blender and then back to the pot. 6. Slowly add the heavy cream into the puree. 7. Ladle into bowls and garnish with a dollop of sour cream and a sprinkle of chopped flat leaf parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
