Yield: 2 Quarts

2 Tabl.      Olive Oil

2 Each      Parsnips, Peeled and rough chopped

¼ Cup      Onion, Diced

1 each      Pear, Peels and cored

½ Cup Leek, Split, Cleaned and rough chopped

1 Tabl. Garlic, Minced

1 Stalk Celery, Chopped

5 Cup Vegetable Broth

1 Cup Whole Milk

2 Tabl. Honey

1 each Bay Leaf

3 Sprigs Fresh Thyme

To Taste Salt and White Pepper

Procedure:

1. Toss the parsnips ion oil and roast at 325F stirring frequently. Do Not Brown. Roast 20 Minutes or until just tender.
2. Sweat all other vegetables in a soup pot and add remaining ingredients.
3. Simmer for 30 minutes and blend until very smooth. Strain and adjust seasoning.