1 ½ pounds sweet potatoes, peeled and cubed
2 parsnips, peeled and cubed
3 tablespoons butter
5 cups chicken stock
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup heavy cream
In large sauce pan, melt butter and sauté potatoes and parsnips for 5 minutes over medium high heat.
Add chicken stock, bring to a boil. Lower heat, cover pot and simmer for45 minutes, until potatoes are tender.
Using either a mixing wand or blender*, puree potatoes, parsnips & stock until smooth.
Add salt, pepper & cream. Return to simmer. Taste for seasoning & serve.
*If using a blender, puree in two batches, placing a towel over the lid of the blender, so there isn’t any problems with the hot liquid.