Cream of Parsnip Soup Recipe

Melt butter in a large pot over medium-low heat. Add onion and salt. Cook stirring occasionally until onion has softened and turned translucent about 10 minutes.

Stir garlic into the onion mixture; cook until fragrant about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender about 20 minutes. Puree soup with a hand-held blender until smooth.

Pour milk into the soup and heat gently but do not boil about 4 minutes. Season with salt and pepper.