Creamy Parsnip and Coriander Soup

Ingredients:

• 4 qt parsnips, peeled and sliced

• 3 qt vegetable stock

• 2 medium yellow onions, chopped

• 1 tsp ground coriander

• 2 tbsp thyme, chopped

• 1 pinch nutmeg

• 1 pinch cayenne

• 1 stick butter

• 1 qt heavy cream

Procedure:

1. Coon a heavy bottomed sauce-pot, melt the butter over

   medium heat.Add onions and cook until translucent. Add all other ingredients to pot and bring to a simmer.

   Simmer for 45 minutes. Season with salt and pepper

   and remove from heat.

2. In a blender (or using a hand held immersion blender)

   puree until smooth. Strain the puree through fine

   mesh strainer. Add additional salt and pepper to adjust

   seasoning to taste and serve.

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