Creamy Parsnip and Cauliflower Soup
Ingredients
- 4 tablespoons unsalted butter
- 2½ cups chopped white onion (about 2 small onions)
- 2 heads cauliflower, greens removed
- 2 pounds of parsnips (about 4 medium-large), peeled and ends trimmed
- 3 sprigs of fresh thyme, plus leaves for garnish
- 2 bay leaves
- 2 heads of garlic
- 2 tablespoons extra virgin olive oil, plus more for garnish
- 1 cup heavy cream
- salt and freshly ground black pepper, to taste
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