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Parsnip And Carrot Soup

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soups gluten free thanksgiving lunch
Photo: Williams-Sonoma


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Ingredients for 6 servings

1 1/2 Tbs. unsalted butter

1 yellow onion, chopped

1 1/4 lb. parsnips, peeled and coarsely chopped

1 lb. carrots, peeled and coarsely chopped

6 cups chicken stock

4 cups water

salt and freshly ground pepper, to taste

1/3 cup plain yogurt

About 2 Tbs. milk

1 1/2 Tbs. chopped fresh flat-leaf parsley

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