Parsnip Soup

Ingredients:

• 1-1/2 ounces unsalted butter
• 1 yellow onion
• 2 pounds parsnip, peeled chopped
• 7 ounces starchy potato, peeled chopped
• 7 cups chicken stock
• Salt and pepper
• 3-1/2 ounces unsalted butter

Directions:

Heat large saucepan, high heat. Cook butter and onion till tender. Add parsnip, potato, stock, salt pepper. Bring to boil and cook 15 - 20 minutes or until potato is tender. Puree mixture in processor and keep warm in saucepan. Serve with browned butter.

Recipe credit: Chef Dani Luzzatti of Bella Lu Catering and Chef Yvette Woolston of the Supper Club, Sacramento, CA.