25 ml olive oil 2 tbsp
250 g smoked turkey sausage, diced 8 oz
1 onion, chopped
3 parsnips, sliced
1 rutabaga, diced
1 carrot, sliced
1 L beef broth 4 cup
50 ml half and half cream 1/4 cup
2 ml dried thyme, crumbled 1/2 tsp
salt & pepper to taste
Heat oil in heavy large saucepan over medium-high heat; add sausage and saute until brown on all sides, about 7 minutes. Transfer to plate using slotted spoon. Add onion to saucepan. Reduce heat to medium and cook until tender, stirring occasionally, about 8 minutes. Add parsnips, rutabaga, carrot and cook 5 minutes, stirring occasionally. Add broth. Bring to a boil. Reduce heat and simmer until vegetables are tender, about 40 minutes.
Puree soup in batches in processor. Return to saucepan. Mix in half and half cream and thyme. Season with salt and pepper. Add sausage. Heat through.
Serves 4