Instructions: Heat the butter in a Dutch oven or large pot over medium-high heat. Add the onion and celery, and saute until the onion is softened, about 5 minutes.

Add the parsnips, potatoes, broth, thyme, salt, and pepper. Cover and bring to a boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. Uncover and, when it is cool enough to handle, puree in batches in a processor. Return the puree to the pot, stir in the cream and more broth if the soup is too thick, and heat thoroughly. Serve garnished with parsley.

Makes about 8 cups.

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