4 qt parsnips, peeled and sliced
3 qt vegetable stock
2 medium yellow onions, chopped
1 tsp ground coriander
2 tbsp thyme, chopped
1 pinch nutmeg
1 pinch cayenne
1 stick butter
1 qt heavy cream
Coon a heavy bottomed sauce-pot, melt the butter over
medium heat.Add onions and cook until translucent. Add all other ingredients to pot and bring to a simmer.
Simmer for 45 minutes. Season with salt and pepper
and remove from heat.
In a blender (or using a hand held immersion blender)
puree until smooth. Strain the puree through fine
mesh strainer. Add additional salt and pepper to adjust
seasoning to taste and serve.