25 ml olive oil 2 tbsp
250 ml garlic sausage, diced 1 cup
1 large onion
3 parsnips, peeled & diced
1 small rutabaga, peeled & diced
1 large carrot, peeled & diced
500 ml beef bouillon 2 cup
250 ml chicken bouillon 1 cup
2 ml thyme leaves 1/2 tsp
salt & pepper to taste
50 ml table cream 1/4 cup
Heat oil in a large saucepan over medium heat. Add sausage and brown on all sides, about 2 minutes. Remove to a plate. Add onion to saucepan and cook until tender, stirring occasionally. Add parsnips, rutabaga and carrot; cook 5 minutes, stirring occasionally. Add bouillon, thyme, salt and pepper; bring to a boil. Reduce heat and simmer about 40 minutes or until vegetables are tender. Puree soup in batches in food processor. Return to saucepan. Add cream and sausage. Heat through. Ladle into bowls and serve immediately.
Serves 2