Creamy Jerusalem Artichoke and Parsnip Soup Recipe

Ingredients:

1. 1 tablespoon olive oil
2. 1 onion, chopped
3. 2 garlic cloves, minced
4. 1 pound Jerusalem artichokes, peeled and chopped
5. 1 pound parsnips, peeled and chopped
6. 4 cups vegetable broth
7. 1 cup heavy cream
8. Salt to taste
9. Black pepper to taste

Instructions:

1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add chopped onion and minced garlic, and cook until onion is soft, about 5 minutes.
3. Add chopped Jerusalem artichokes and parsnips, and cook for 5 more minutes.
4. Add vegetable broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Using an immersion blender or transfer the soup to a blender and blend until smooth.
7. Stir in heavy cream and season with salt and black pepper to taste.
8. Serve hot with a slice of fresh bread.

Verdict:

This creamy Jerusalem artichoke and parsnip soup is the ultimate comfort food. The unique flavor combination of Jerusalem artichokes and parsnips makes this soup absolutely delicious. The creamy texture of the soup makes it perfect for colder evenings.

Serving suggestions:

• Serve hot with a slice of fresh bread for dipping.
• Garnish with fresh parsley or chives on top.
• Serve with a side salad or roasted vegetables for a complete meal.