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Parsnip Soup

By Saveur
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soups gluten free nut free vegetarian thanksgiving lunch


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3 tbsp. extra-virgin olive oil

1 rib celery, finely chopped

1 large leek (white and light green parts only),

finely chopped and washed

5 medium parsnips, roughly chopped

10 cups milk

Kosher salt and freshly ground black pepper,

to taste

6 baby carrots, halved

6 small turnips, halved

1 tbsp. honey

1 tbsp. unsalted butter

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