Parsnip Soup

2 tbsp olive oil
1 onion chopped fine
2 stalks celery chopped small
5 cups water or 4 cups vegetable stock and 1 cup water
4 parsnips sliced thin
1 large or two medium potatoes chopped small
1 tsp dried Spanish tarragon or sage
(don't substitute French tarragon)
1 tsp dried thyme
1 tsp salt
1 tsp black pepper
1 tbsp sugar or agave syrup
dash of cayenne, vinegar or sherry, and Worcestershire
1/2 cup of cream if desired

Yes, once again a root vegetable which is good for you. Parsnips are related to the carrot and parsley. The have a nutty fragrance and are delicious in soups and other recipes. Parsnips will keep in the refrigerator for 2 to 6 months, so stock up on them now. For this soup, sauté onion in olive oil till soft, add celery and sauté till softened. Add water (or stock) parsnips, potatoes, and spices and cook till vegetables are very soft. This will take some time because parsnips are reluctant to become soft. Let soup cool slightly and puree with emersion blender or in regular blender till smooth. You can add cream now if desired but it is not necessary. Check out Martha Stewarts recommendations for parsnip recipes. (photos borrowed from the net).