Categories: Soups

Ingredients

• 1 tbsp olive oil
• 1 large onlin or 3 shallots, sliced
• 1 lbs parsnips, peeled and diced (about 4)
• 1 lbs baking potatoes or Yukon Gold, peeled and diced (about 3)
• 6 cups chicken stock or 1 10 oz/284 ml + water
• salt
• pepper
• 3 green onions, sliced thin on diag.

Directions

1. Heat oil to med-high heat.

2. Add onion and cook without stirring until brown. Lower heat to med and cook slowly, stirring occasionally for 10 – 15 minutes until very brown.

3. Add water to prevent burning if needed.

4. Remove 1/2 onions for garnish.

5. Add parsnips and potatoes.

6. Add stock and bring to boil.

7. Reduce heat and simmer gently, covered for about 25 minutes or until veg are tender.

8. Puree smooth.

9. Season with salt and pepper.

10. Serve with reserved onions and green onions on top.

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