Serves 6

INGREDIENTS

1 tablespoon oil or butter 

2 large yellow onions, diced 

3 cups parsnips, coarsely chopped 

2 ½ cups carrots, coarsely chopped 

1 quart of vegetable stock or broth 

2 cups water (or more, as needed) 

1 cup heavy cream 

½ teaspoon salt, or to taste 

Freshly ground black pepper 

Parsley (for serving) 

PREPARATION

Heat oil or butter in a heavy-bottomed soup pot over medium heat. Add onion and cook until translucent, about 10 minutes. Add parsnips, carrots, stock, water and salt. Bring to a boil, then reduce heat to simmer. Let simmer until the vegetables are tender, about 40-50 minutes, stirring occasionally. Add water if necessary. Remove from heat. Purée with an immersion stick blender or in batches in a blender. Return to heat and add cream. Season with black pepper. Serve topped with finely chopped fresh parsley.

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