- 1/2 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 celery stalks, diced
- 1 large onion, diced
- 1 tablespoon minced sage
- 3 1/2 cup peeled, chopped parsnips (about 10 small)
- 3/4 cup sherry
- 1 quart gluten-free vegetable broth
- 3/4 teaspoon fine sea salt
- ground black pepper, Pinch of
- 3/4 cup half-and-half
Add broth, salt and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, 30 to 45 minutes. Remove from heat and allow to cool slightly. Puree soup in batches in a blender. Return soup to pot. Whisk in half-and-half and reheat gently over low heat. Taste and adjust seasoning before serving.
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