Creamy Winter Root Vegetable Soup
4 tablespoons of butter
2 tablespoons of olive oil
4 parsnips, about 3 pounds in total
4 Irish potatoes
2 yellow onions
4 cloves of garlic
4 tablespoons of chopped fresh basil
2 bay leaves
7 cups of vegetable or chicken broth
1 cup of half and half or milk
salt and black pepper to taste
Begin by melting the butter in a large, heavy soup pot. Add olive oil.
Add carrots and onions and cook over a medium heat until onions are tender.
Add chopped parsnips, potatoes, garlic basil, bay leaves and broth. Bring to a boil, reduce heat and simmer until vegetables are tender, about 20 minutes.
Remove and discard bay leaves.
Using an immersion blender, blend soup until creamy.
This is a large pot of soup, so if you would like to freeze some for later, remove what you would like to freeze at this point.
Add half and half or milk, being careful to heat without boiling.
Add salt and fresh black pepper to taste.
here last summer. So, between the soup and the apple cake, my house smells heavenly!