Melt four tablespoons of butter in a large stockpot and add
- one cup chopped onion
- one cup thinly sliced carrot
- one cup thinly sliced celery
- 1/8 teaspoon of powdered savory
and cook together on low until things are getting soft, or until you're done dealing with the parsnips.
Meanwhile, peel and slice your parsnips in 1/8" slices, then add them in, along with five cups of chicken stock. Cover and simmer 25 minutes, then blend all or most of it. Add one eighth teaspoon of nutmeg and taste. Add salt if needed. Lovely for a quiet and rainy Friday in November.
adapted from an Epicurious recipe