April 7, 2015
1In large saucepan, melt butter with oil over medium heat; cook onions, stirring often for 5 to 7 minutes or until softened and golden brown. Add parsnips and rosemary; cook, stirring for 1 minute.
2Add broth and bring to boil over high heat. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until parsnips are very soft.
3Add cream, stirring well. In a blender, purée until smooth. Season with salt and pepper to taste. Return to heat if cooled down, or serve right away. (Can be made 1 day in advance and reheated over low heat.)