|Onion||1 , chopped|
|Peeled finely sliced parsnips||1 1⁄2 Cup (24 tbs)|
|Vegetable stock/White stock / water and cube||4 Cup (64 tbs)|
|Bay leaf||1 Small|
|Cream||1⁄2 Cup (8 tbs)|
|Chopped parsley||1 Tablespoon|
|Croutons||1⁄4 Cup (4 tbs)|
Melt butter; cook onion and parsnips gently 5 to 6 minutes, covered, to soften without browning.
Remove from heat.
Sprinkle in flour; blend well.
Pour in stock; mix well.
Add herbs and seasonings; bring to boil.
Simmer 20 to 30 minutes, until parsnips are tender; remove bay leaf.
Put into electric blender; blend until smooth.
Or put through food mill.
Return to pan; adjust seasoning.
Reheat, adding cream.