Creamy Parsnip Soup

Peel and dice the potatoes and parsnips. Peel and finely chop the onion. Saute the onion in hot oil until translucent. Rinse the parsley. pluck the leaves and add the stems to the onions. Mix in the potatoes and parsnips. Pour in the broth. Cover and simmer for 15-20 minutes, until soft. Chop the parsley leaves and set a few aside for the garnish.

Remove the crust from the bread and dice finely. Melt the butter in a pan and brown the bread cubes. Press the peeled garlic into the pan and saute until the croutons are crispy. Season with salt and remove from the pan.

Add the parsley leave to the soup and puree. Stir in the cream. Bring the soup to a boil, remove from the heat and season with salt and pepper.