1 oz. butter
½ cup sliced yellow onion
2 garlic cloves
4 parsnips, peeled and cut into 1 inch pieces
1 quart chicken stock, (vegetable stock may be substituted)
½ cup brown sugar
½ cup heavy cream
Salt and pepper to taste
Using a medium-sized stock pot, sauté the onions and garlic in the butter for 5 minutes. Add the parsnips and chicken stock, and simmer for one hour over low heat. Add the sugar and heavy cream and puree the mixture with a hand-held blender. The texture should be velvety-smooth, so pass the soup through a fine-mesh strainer if necessary. Season with salt and pepper and serve.
Tony’s Tip: This soup has a beautiful ivory color, so be creative when choosing a garnish. Pick up some colorful micro greens at Prairie Petals in downtown Fargo, use sautéed carrots and apples, or sprinkle chives on just before serving.
To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.