Author: radish*rose, adapted from Rose Elliot's New Complete Vegetarian
Equipment: Large pot with lid; immersion blender (or regular blender).
Ingredients
1 T. olive oil
1 T. butter
1 to 1¼ lbs. parsnips (I used 2 large and 2 medium)
1 carrot (or 5-6 baby carrots), sliced
1 potato, peeled and diced
1 onion, chopped
1 bay leaf
4 c. low-sodium vegetable broth
½ c. half-and-half
¼ c. dry sherry (I used fino but amontillado would also be nice)
Sea salt & freshly ground pepper, to taste
Ground paprika (smoked or regular), for garnish (optional)
Chopped fresh herbs, for garnish (optional)
Method
Prepare the soup: Heat the oil and butter in a large pot over medium heat. Add the parsnips, carrot, potato, and onion, sprinkle with a little salt, stir well, cover, and cook for about 10 minutes, stirring occasionally. Add the bay leaf and vegetable broth. Bring to a boil, then lower the heat and simmer for 30 minutes.
Finish the soup: Remove the bay leaf, add the cream and sherry, and blend the soup (either with an immersion blender (safest), or a regular blender, being very careful of the hot soup and the steam). Taste and season with more salt & pepper if needed. Serve sprinkled with ground paprika and chopped fresh herbs (optional). Enjoy!
Recipe by radish*rose at https://radishrose.net/2016/02/15/parsnip-soup-with-sherry/