Creamy Carrot & Parsnip Soup
What you need: measuring spoons/cups, large heavy-bottomed saucepan 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…