Ingredients
1 3/4 lbs parsnips
2 tbsp butter
1 None onion, chopped
1/4 cup dry white wine
4 cups vegetable stock
4 tbsp vegetable oil
1/2 cup heavy cream
2 tbsp sour cream
2 tsp milk
None None chopped parsley, to garnish
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Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Electric butter churn — artisan butter from cream in minutes
Hand blender for emulsifications, purees, soups, sauces
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Slice one small parsnip as thinly as possible. Roughly chop the remaining. Melt the butter in a saucepan and gently saute the chopped parsnips and onion for 10 minutes, stirring frequently. Stir in the wine and stock and bring to a gentle simmer. Cover and cook for about 25 minutes until the parsnips are very tender. Heat the oil in a frying pan and cook the parsnip slices for 5-6 minutes or until crisped and golden. Transfer to a paper towel lined plate. Blend the soup using a food processor or immersion blender until smooth. Stir in the cream and season to taste. Mix the sour cream with the milk. Ladle the soup into bowls. Drizzle with sour cream and top with parsnip crisps. Garnish with parsley.