50 ml butter 1/4 cup
2 large onions, halved & sliced
4 carrots, sliced
4 parsnips, sliced
750 ml chicken broth 3 cup
3 large potatoes, largely diced
50 ml parsley, chopped 1/4 cup
5 ml fresh thyme 1 tsp
300 ml half ‘n’ half cream 1 1/4 cup
50 ml sherry 1/4 cup
Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots, parsnips and cook 10 minutes. Add broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in cream and sherry. Season to taste with salt and pepper.
Serves 8