Root Vegetable Soup with Three Herbs

This mild tasting soup is a wonderful addition to a cold winter's day. Excellent served with a grilled cheese sandwich. Remember to finely chop the rosemary, large chunks of it have an unpleasant flavor.  

Ingredients:

3 lbs of turnips

1 lb of parsnips

1 1/2 Tbs. olive oil

3 cups chopped onion

3 large garlic cloves, minced

8 cups water or vegetable stock

1 Tbs. chopped fresh thyme, or 1 1/2 tsp. dried thyme

1 tsp. chopped fresh rosemary, or 1/2 tsp. chopped dried rosemary

1/2 cup milk/cream combination

2 Tbs. parsley, chopped

1 tsp. salt

fresh ground black pepper, to taste

~Peel both turnips and parsnips (turnips with a knife, and parsnips with a vegetable peeler). Cut up into 1-inch pieces.

Heat olive oil in Dutch Oven, over medium heat. Add onions and cook until soft, about 5 minutes.

Root Vegetable soup with some homemade bread

Add the garlic, turnips and parsnips, cook for another 2 minutes. Add the water/stock and the thyme and rosemary. Bring to a boil, then turn down to a simmer. Cook, partially covered, until vegetables are tender. 

Puree the soup in a food processor (best done in batches). Stir in the milk/cream combo, 1 Tbs.  parsley, salt and pepper.     

Serve warm, and garnish soup with remaining parsley when serving.