Provencal Carrot and Parsnip soup with Basil

This is an excellent soup recipe that I have now prepared a few times.  It is a Provencal (Southern France) style of soup with the combination of fresh basil and cream.  Also, although parsnips are not commonly served in Canada they are easily found Winter vegetables at most grocery stores.  Parsnips cost about twice the price of carrots and are normally found near the fancy lettuce and Asian vegetables (at least at Longo's or Loblaw's.)  Europeans have been eating parsnips long before Roman times and they look like white carrots.

Provencal Carrot and Parsnip Soup

This soup takes about 1 hour to prepare and serves 8 portions.  It can easily be made ahead of time and warmed up for dinner.  I suggest serving this soup as a starter for roasts and accompanying it with some fresh baguette.  Bon apetit!

Provencal Carrot and Parsnip soup with Basil
Combine in a stock pot:
	1 Sweet Onion, chopped
	1 Yellow-Flesh Potato, peeled and chopped (Yukon Gold works)
	2 Cups Parnsips, peeled and chopped (3 to 4, about 10oz)
	4 Cups Carrots, peeled and chopped (about 1 1/4 lbs)
	1/2 TSP Ground Pepper
	4 Cups (1L) Sodium Reduced Chicken Broth
	1 Cup Water
Step 3: After Cooking and blending soup
	1 Cup (250ml) 10% or 18% Cream
Finishing Ingredients:
	3 TBSP of freshly squeezed Lemon Juice (1/2 a large lemon)
	1/4 Cup Fresh Basil, chopped TT Salt (1 TSP is my suggestion)
Steps:
	1) In a stock pot bring vegetables, chicken broth and water to a boil.  Then reduce heat to medium-low and cook covered for 25 minutes until vegetables are soft.
	2) Blend with an immersion blender or in batches in a blender.
	3) Reduce heat to a simmer and stir in 1 cup of cream.
	4) Prior to serving soup add lemon juice, basil and salt to taste. Stir soup to mix in.  Serve hot.
Soup will last up to 3 days in the fridge.  When reheating consider adding more water to get to desired thickness.  Soup will thicken overtime.

Ingredients for Soup

Vegetables prior to Cooking

Step 1: Soup with Boiling Vegetables

Step 3: After Blending and Adding a Cup of Cream

Step 4: After Adding Basil

Final Product: Provencal Carrot and Parsnip Soup

What I learned making this soup:

• That the more I eat parsnips; the more I like them.  They are excellent source of dietary fibre, B vitamins, minerals, anti-oxidants and potassium. 
• Parsnips are also a great addition to stews and work well in combination with carrots.  
• "TT" often used in cookbooks to mean 'to taste.'  Julia Child frequently used this abbreviation in her cookbooks in reference to salt and pepper.  

Comments? Thoughts? Suggestions?  Please add them below.