Serves 8-10

INGREDIENTS

2 tablespoons butter
1 tablespoon olive oil
2 shallots, chopped fine
1 medium yellow onion, chopped fine
6-8 medium parsnips, peeled and chopped fine
1 medium apple, peeled and chopped
1 tablespoon fresh thyme, chopped
5 cups vegetable or chicken broth
2 teaspoons salt
2 teaspoons black pepper
1 cup half & half

DIRECTIONS

In a large soup pan over medium-high heat, add butter and oil. Cook shallots, yellow onion, parsnips, apple and thyme until onions are translucent and the parsnips and apple are lightly browned, about 7-10 minutes. Add broth, salt, and pepper. Bring to a boil, then simmer for 20 minutes or until parsnips and apples are soft and can be pierced with a fork. Remove from heat and blend using an immersion blender. Slowly add the half & half while blending until smooth and creamy.