Minimally Invasive

3 large baking potatoes
3 medium parsnips
1 small yellow onion
1 small head of garlic
1 box of low sodium chicken stock
2 tablespoons butter
heavy cream to taste
salt
white pepper
maple syrup, optionalPreheat oven to 350 degrees. Cut off the top of the head of garlic, douse with olive oil, wrap in foil, and bake for 45 minutes to an hour. Peel open foil and let cool until it can be handled. Squeeze out a few cloves of garlic or use the whole head if you’re feeling adventurous and plan to be alone for the next couple of days.

Thinly slice onions. Chop peeled parsnips into 1/2-inch cubes. Chop peeped potatoes in slightly larger cubes (they cook faster than the parsnips).

Melt butter in a dutch oven over medium-high heat. When foam subsides, throw in the onion and a pinch of salt and lower heat to medium. Cook, stirring constantly, until onion begins to caramelize, about 12 minutes. Add chicken stock, roasted garlic, potato, and parsnip and stir. Bring to a boil, then lower heat and simmer until parsnip is tender. I had to add about a cup of water to this when the soup looked a little too thick.

Remove from heat and purée in batches in blender (or use an immersion blender, which I avoid after having one too many splatter incidents). Return to the pot and add cream. Taste, adjust seasonings, and add maple syrup if you like your soup a little bit sweeter.

(I’m thinking that adding an apple to this would be really good, as would topping the soup with the lightest dusting of nutmeg.)