Ingredients
1/4 cup canola oil
1 piece large yellow onion
2 pieces celery ribs
6 cloves garlic
3 pieces bay leaves
1 head large head cauliflower - white parts only, chopped
6 pieces parsnips, peeled and chopped
1 quart chicken stock
1 pint heavy cream
1 dash kosher salt to taste
1 dash ground white pepper to taste
Preparation
In large saucepan, heat canola oil.
Add onion and saute briefly, until translucent
Add celery and garlic and saute until translucent.
Add bay leaves, cauliflower, parnsips, and chicken stock.
Simmer until vegetables are very tender.
Puree in blender until very smooth.
Stire in cream and season to taste with salt and pepper.
