Broccoli Parsnip Soup

Ingredients

• 2 lbs. broccoli
• 2 tablespoons butter
• 2 medium onions, diced
• 8 medium parsnips, peeled, cut into thin rounds
• 5 cups chicken stock
• 1 1/3 cups milk
• 2 cups heavy cream
• salt and pepper

Method

• Cut the stems off the broccoli and cut into rounds. Separate the florets into small sections.
• Melt the butter in a soup pot. Add the onion and cook for about 5 minutes; do not brown.
• Add the parsnips, broccoli stems and chicken stock to cover. Bring to a boil. Reduce heat, cover and cook until tender.
• Meanwhile, cook the broccoli florets in boiling salted water just until done, about 1-2 minutes. Shock in cold ice water, drain and reserve.
• Puree the broccoli stem and parsnip mixture. Add enough chicken stock to correct consistency and bring back to a boil. Turn the heat down, add the milk and cream, stirring and heat through. Do not boil. Taste for correct seasoning. Add the reserved florets; cook 1 minute more and serve.

Notes

• Source:
• "Farmhouse Cookbook"
• SERVINGS: 8
• SOURCE: Adapted from Susan Herrmann Loomis