Cream of Parsnip Soup

1 c. chopped onion
1/2 c. chopped celery
2 cloves garlic, minced
2 Tbsp. butter
5 c. chicken broth or stock
1/2 tsp. salt
2 c. peeled, cubed parsnips, turnips or rutabagas
1/2 tsp. black pepper
1/4 c. whipping cream
1 Tbsp. snipped fresh chives
1 bay leaf

In large saucepan cook onion, celery and garlic in hot butter over medium heat for three – five minutes until just tender but not brown. Stir in stock, parsnips, salt, pepper and bay leaf. Bring to boiling; reduce heat. Simmer, covered, 25-30 minutes or until parsnips are very tender. Remove from heat. Cool slightly (do not drain). Remove bay leaf; discard. Transfer half of mixture to food processor or blender. Cover; process or blend until nearly smooth. Repeat with remaining mixture. Return to same saucepan. Stir in whipping cream. Cook and stir four – five minutes or until heated through. Ladle soup into bowls. Garnish with chives. Makes six cups.