I am still recovering from Christmas fatigue. We celebrated with presents, of course, parsnip soup and Beef Wellington. This soup is so elegant and flavorful, sweet and slightly nutty-very warming and rich.
Peel and cut up 1 pound of parsnips
Peel and cut up 1 apple
cut up 1 small onion
two cloves of garlic, peeled
1/4 cup dry sherry
1/4 cup heavy cream
Place the cut up vegetables in a soup pot and cover with stock, bring to the boil and simmer until the vegetables are soft.
Puree the mixture and add salt and pepper to your taste. Bring the soup back to the simmer, thin with a little more stock if the soup is too thick, or reduce it if the soup is too thin. Stir in the sherry and heavy cream, simmer 1 more minute and serve.