Farmhouse Vegetable Soup

from Marie, submitted by Betty

serves 4 - 6

• 4 tablespoons unsalted Kerrygold Irish butter (you can use any butter, but if you want to use Kerrygold, Safeway often has it at the best price)
• 1 small onion
• 2 leeks, white part only, washed and sliced
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and cut into 1 inch pieces
• 2 carrots, peeled and sliced
• 4 cups of vegetable stock (gluten free chicken stock will work, too)
• 2/3 cup half and half (you can use fat free too, soup won't be as thick, but flavor is still the same)
• 3 tablespoons minced fresh flat leaf parsley
• Salt and black pepper to taste

In a stock pot or large saucepan over medium heat, melt the butter. Add the onion and leeks, cover, and cook, stirring once or twice for 5 to 7 minutes, or until the vegetables are soft but not browned.

Add the parsnips, potatoes, carrots and stock , cover and cook for 25 to 30 minutes or until the vegetables are tender.

Remove from the heat and let cool for 10 to 15 minutes. Working in batches, transfer the soup to a food processor or blender and puree until smooth. You can use an immersion blender and puree in the pot if you have one.

Return the soup to the pot and add the half and half, season with parsley, salt and pepper. Simmer until heated through.

Sometimes, depending on the size of the parsnips and carrots, I will cut back and use only 1 of each but I add a couple of extra potatoes. The parsnips and carrots have a very strong flavor and sometimes taste very sweet. I also don't puree the soup until it is really smooth. We like a little texture to it.