Tomato-Parsnip Soup

Summary
Prep time	30 min
Cook time	50 min
Source	New England Soup Factory Cookbook (pg 27)
Yield / serves	10-12 servings
Rating	(unrated)

Ingredients

• 3 T olive oil
• 4 cloves garlic, peeled
• 1 large Spanish onion, peeled and diced
• 2 ribs celery, sliced
• 12-15 parsnips, peeled and sliced
• 6 c whole peeled tomatoes (peeled or fresh)
• 2 c tomato juice
• 4 c vegetable stock or water
• 2 c light cream
• 3 T chopped fresh dill
• Kosher salt and fresh ground pepper, to taste

Preparation

Heat a heavy, lined stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and parsnips. Saute for 10 minutes. Add the tomatoes, tomato juice, and vegetable stock. Bring to a boil. Reduce the heat to a simmer and cook until the parsnips are soft and tender, 35-40 minutes. Remove from the heat. Puree the soup until smooth. Add the cream, dill, salt and pepper.