CARROT AND PARSNIP SOUP

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Bahan-bahan

2 oz. butter substitute

4 oz. chopped onions

6 oz. chopped potatoes

10 oz. chopped carrots

5 oz. chopped parsnips

3 pts. chicken stock

Salt to taste

Freshly ground pepper to taste

Arahan

Melt butter in saucepan. Add the onions and potatoes and stir until they are coated with butter; add salt and pepper. Cover saucepan rim with paper towels and place lid on towels. Sweat ingredients over low heat for 5 minutes.

Add carrots and parsnips and sweat for another 5 minutes. Add the stock; bring to a boil and then simmer until ingredients are just softening. Liquefy with hand blender or food processor. Garnish with a tablespoon of whipped cream and sprig of parsley.