Potato Parsnip Soup

 

Ingredients

• 5 pealed medium-sized parsnips
• 3 red potatoes (3" x 2")
• 3 cups vegetable broth
• 1 sweet onion
• 4 cloves garlic
• 1 Tbsp dried thyme
• 1 Tbsp dried parsley
• 2 Tbsp extra virgin olive oil
• 2 Tbsp sherry

Directions
Coarsely chop vegetables in a food processor.  Saute vegetables in the olive oil until onions begin to become translucent.  Cover the mixture with the broth and herbs.  Simmer until all the vegetables are soft ~30 minutes.  

Place mixture in a blender or food processor.  Blend until smooth and creamy.  Add the sherry.  Blend.  Serve topped with homemade croutons and course black pepper.

Enjoy this creamy, sweet soup.  I served it to my dad who remarked 4 times, "That soup was good."  :)