elegant and easy starter

Parsnip Soup
recipe adapted from Epicurious
serves 8-10

INGREDIENTS:
1 tbsp olive oil
4 tbsp butter
1 onion, chopped
1 carrot, chopped
2 celery stalks, chopped
4 garlic cloves, minced
3-4 slices of ginger, slivered
4-6 cups homemade beef or chicken stock
6 parsnips, chopped
1 tsp dried thyme
freshly grated nutmeg to taste
thyme or flat leaf parsley for garnish

METHOD:
1. In a large pot over medium high heat, add olive oil and butter.

2. Add onion, carrot, celery and cook for 10 minutes until soft and golden. Add garlic and ginger and cook for 2-3 minutes longer.

3. Slowly pour in 4 cups of homemade stock while stirring and scraping up any browned bits. Add parsnips and dried thyme and bring to a boil. Lower heat and simmer for 20 minutes.

4. Once the vegetables are tender, purée the soup with an immersion blender. Add remaining stock to thin the soup to desired consistency. Stir in the nutmeg and season if necessary. Serve hot and garnish with a sprig of thyme or chopped parsley (optional).