Potato-Carrot-Parsnip Soup

I’m a firm believer in a few things:

1. Cooking enormous meals such that you will have tons of leftovers.

2. That most soups taste better the next day.

3. My friend, the Biscotti Queen (or Sara), is the best recipe recommender on the planet. (Like the Pear-Onion Brie Bruschetta I made last week)

Let me elaborate on the third thing.

Biscotti Queen and I no longer live across the street from each other. Rather, we live across the country. Her in NY, me in CA. Sad times. But thanks to gchat, we still talk everyday. We recently had a discussion that the top three things we talk about are:
1. Jobs
2. Boys
3. Food and things we want to make
Honestly, that’s probably in backwards order…

So she recently suggested I make Potato, Carrot and Parsnip soup from Epicurious. But you know me. I can never actually follow a recipe. I always have to make changes. I tried to go the healthier route with this one… resolutions remember. We won’t talk about the fact that I just ate 4 cookies…

Potato-Carrot-Parsnip Soup

adapted from Epicurious

2 tbsp olive oil
2 onions, thinly sliced
4 large carrots, peeled and chopped
3 large parsnips, peeled and chopped
2 good sized russet potatoes, chopped into 1″ cubes
1/3 cup fresh chopped parsley
1 tbsp fresh thyme
4 cups vegetable broth
1 1/2 cup whole milk
1/2 cup Sherry
salt and pepper to taste

Heat oil in a large pot. Add onions and cook for about 10 minutes. Add carrots and parsnips and cook an additional ten minutes. Add herbs, potatoes and broth. Bring to a boil and cook until potatoes are tender (about 15-20 mins-ish). Next, using an immersion blender, puree the soup (the original recipe says to only puree half but I did the whole thing. Whatever’s your style is fine). Add milk, sherry, salt and pepper and bring to a simmer.

Serve with crusty bread and enjoy! (Serves 6-8)