What you need: measuring spoons/cups, large heavy bottomed sauce pan with lid, chef’s knife, cutting board, knife, food processor (or blender or immersion blender)
Serves: 6 as a first course / 4 as a main
- 2 tbs of salted butter
- 1/2 lb of carrots (roughly chopped)
- 1/2 lb of parsnips (roughly chopped)
- 1 onion (chopped)
- 4 cups chicken stock
- 1/2 cup heavy cream
- salt & pepper to taste
Melt the butter over low heat in the large heavy bottom saucepan. Add in the chopped carrots, parsnips and onions. Place the lid on top and continue to cook over low heat for about 20 minutes. You want the vegetables to soften and develop flavor, but not to brown. Add the chicken stock and bring to a boil. Turn down the heat and simmer for about 45 minutes.You want the carrots and parsnips to be very tender. Remove from heat and let cool. Place in a food processor or blender and pulse till smooth. Add in the cream and season with salt and pepper. Gently reheat on low and serve immediately.
To Serve: Put in wide-open bowls. Add a tiny dollop of cream in the center and some chopped chives.