Ingredients
1 can (14-1/2 ounces) chicken broth2 medium parsnips, peeled and sliced2 medium carrots, sliced1 small potato, peeled and sliced1 celery rib, sliced1/3 cup chopped onion1/4 teaspoon salt1 cup half-and-half cream
Preparation
In a small saucepan, combine the broth, parsnips, carrots, potato, celery, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender.
Using a slotted spoon, remove half of the vegetables to a bowl; cover and keep warm.
Cool remaining vegetables for 5 minutes. Transfer to a blender; cover and process for 30 seconds. Add cream; process until blended. Add reserved vegetables; pulse until vegetables are chopped. Return all to the saucepan; heat through.
