Cream Of Parsnip Soup - cooking recipe

Ingredients

1/8 cup butter
1 3/4 lbs parsnips, chopped
1 None onion, chopped
1/4 cup dry white wine
4 1/4 cups vegetable stock
1/2 cup single cream
None None chopped parsley, to sprinkle

Preparation

Melt the butter in a saucepan and gently saute the parsnips and onion for 10 minutes, stirring frequently. Add the wine and stock and bring to a gentle simmer. Cover with a lid and cook gently for about 25 minutes until the parsnips are very tender.
Blend the soup using a food processor or immersion blender until smooth. Stir in the cream and heat through gently. Season to taste with salt and pepper. Ladle into bowls and serve sprinkled with parsley.