November 16, 2018 at 12:01 am  •  Posted in Recipe of the Day by  •  0 Comments


1 large onion, chopped

2 large yellow fleshed potatoes, diced

2 C carrots, diced

2 C parsnips, diced

2 C sweet potatoes, diced

Several garlic cloves

Melted butter

Combine the vegetables and mix with some melted butter.  Spread the vegetables on foil lined cookie sheets and roast at 400°F for 30 minutes, stirring once.  Remove from oven and place in a large pot and add:

4 C chicken broth

1 C water

½ tsp. pepper

3 tbsp. basil

2 tbsp. chives

Bring to a boil, cover and simmer about 30 minutes or until tender.  Using an electric hand blender, puree until very smooth.

Stir in:

1 C cream

3 tbsp. lemon juice

Salt to taste

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