- 1 onion, chopped
- 2 tablespoons olive oil
- 1 pound parsnips, peeled and chopped
- 4 cups vegetable stock
- 1 apple--peeled, cored and chopped
- 4 teaspoons heavy cream
- 1 teaspoon chopped fresh rosemary
In pot, cook onion in oil over medium, 5 minutes. Add parsnips, stock and apple; boil 15 minutes. Puree, thinning with water if needed; season. Top with cream and rosemary.