Cream of Parsnip Soup

A good, hearty fall and winter soup.  The addition of honey makes for a nice and subtle sweet touch.

Ingredients

• 2 T butter
• 1 onion, finely diced
• 5 parsnips, peeled and diced
• salt and pepper to taste
• 2 c stock
• 1 T honey
• 2 bay leaves
• pinch of cumin
• pinch of cayenne (optional)
• 1 c cream

Instructions

1. Heat butter in soup pot over medium heat, and cook onion until soft and transparent.
2. Add parsnips with a little salt and pepper, and cook for 4-5 minutes.
3. Add stock, honey and bay leaves, bring to a boil, then reduce to a simmer.  Cook gently for 25 minutes until the parsnips are soft. Add spices, if you want.
4. Discard the bay leaves, combine with cream, and puree until smooth.