Parsnip Bisque
Makes about 4 cups (serves about 4 to 6).
Note: This lush soup tastes plenty rich and is satisfying but, surprisingly, contains no cream. It makes a fine light lunch or supper paired with a green salad and crusty bread. From Beth Dooley.
• 1 tbsp. unsalted butter or vegetable oil
• 1 c. chopped onion
• 1 lb. parsnips, peeled and chopped
• 1 medium-size Yukon Gold potato, peeled and chopped
• 3 sprigs fresh thyme
• 1 sprig fresh rosemary