Parsnip Velouté

Instructions

1. 1

   In a large pot, melt the butter over medium heat.

   Tip: Be patient, as this step is crucial for developing the velouté's flavor.

2. 2

   Add the diced onion and cook until softened, about 5 minutes.

   Tip: Stir occasionally to prevent burning.

3. 3

   Add the minced garlic and cook for an additional minute.

   Tip: Be careful not to burn the garlic.

4. 4

   Add the diced parsnips, chicken broth, and salt. Stir to combine.

   Tip: Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the parsnips are tender.

5. 5

   Use an immersion blender to puree the soup until smooth.

   Tip: If you prefer a chunky texture, skip this step.

6. 6

   If desired, stir in the heavy cream for added richness.

   Tip: This step is optional, as the soup is still delicious without it.

7. 7

   Taste and adjust the seasoning with black pepper as needed.

   Tip: You can also add a squeeze of lemon juice for extra brightness.

8. 8

   Serve the velouté hot, garnished with chopped fresh parsley if desired.

   Tip: This adds a pop of color and freshness to the dish.