Creamy Parsnip and Carrot Soup
Peel parsnips carrots, onion and garlic and coarsely chop. Heat the butter in a saucepan and sauté the vegetables until crisp-tender.
Add the broth, bring to a simmer, cover and cook until the vegetables are very soft, about 30 minutes.
Working in batches if necessary, transfer to a blender and puree. Add the cream, creme fraiche and parsley. Season with salt, pepper and nutmeg and serve.