Parsnip Soup
Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 rib celery, finely chopped
- 1 large leek (white and light green parts only), finely chopped and washed
- 5 medium parsnips, roughly chopped
- 10 cups milk
- Kosher salt and freshly ground black pepper, to taste
- 6 baby carrots, halved
- 6 small turnips, halved
- 1 Tbsp. honey
- 1 Tbsp. unsalted butter
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