Farmhouse Vegetable Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 4 tablespoons unsalted kerrygold irish butter
• 1 small onion, chopped
• 2 leeks, washed and sliced ( part only)
• 2 parsnips, peeled and sliced
• 2 medium potatoes, peeled and cut into 1-inch pieces
• 2 carrots, peeled and sliced
• 4 cups homemade vegetable stock or 4 cups low sodium vegetable broth
• 2/3 cup half-and-half
• 3 tablespoons fresh flat-leaf parsley, minced
• salt & freshly ground black pepper

Recipe

• 1 in a stockpot over medium heat, melt the butter.
• 2 add the onion and leeks, cover, and cook, stirring once or twice, for 5-7 minutes, or until vegetables are soft but not browned.
• 3 add the parsnips, potatoes, carrots and vegetable stock or broth, cover and cook for 25 to 30 minutes, or until the vegetables are tender.
• 4 remove from the heat and let cool for 10 minutes.
• 5 working in batches, transfer the soup to a food processor or blender and puree until smooth.
• 6 your immersion blender can also be used.
• 7 return soup to the pot, whisk in the half and half, and season with the parsley, salt and pepper.
• 8 simmer until heated through.
• 9 ladle the soup into swallow bowls and enjoy.