Parsnip Soup with Sweet Potato Leaves
Chef Daniel Orr
3 cloves garlic, roughly chopped
1/4 c olive oil
2 white onions, diced into 1/4 inch bites
2 shallots, diced
6 parsnips, peeled and diced
3 c water or stock
Salt and pepper, to taste
2 c heavy cream
Large bunch sweet potato (or spinach) leaves, town into pieces
1) Brown the garlic in a pan with the olive oil.
2) Add onions and shallots to the pan and increase the heat. Cook the onions and shallots until they are translucent. Add parsnips and cook.
3) Add water or stock and pinches of salt and pepper. Cover and bring the soup to a boil, then let it simmer for 15-20 minutes.
4) Add heavy cream and sweet potato leaves. Cook until the leaves wilt.