Tomato and Parsnip Soup

2 tablespoons of butter
2 onions, chopped
1 clove of garlic, finely chopped
2 3/4 cups of chopped scrubbed parsnips
3 tablespoons of flour
1/2 teaspoon of dried thyme
4 cups of vegetable broth
2/3 cup of whole milk
1 bay leaf
14 ounces (400 grams) of canned chopped tomatoes, with their juices
Salt to taste
Freshly ground black pepper to taste
Snipped fresh chives as garnish




Melt the butter in a large saucepan. Add the onions and the garlic and cook over low heat, stirring occasionally, for 5 minutes, until the vegetables are softened.

Add the parsnips and cook, stirring occasionally, for 5 minutes more.

Sprinkle the vegetables with the flour and the thyme, season lightly with the salt and the pepper, and cook, stirring occasionally, for 2 minutes.

Remove the pan from the heat. Gradually stir in the broth, a little at a time. When all the broth has been added, stir in the milk and add the bay leaf and the tomatoes and their juice.

Return the pan to the heat and bring to the boil, stirring constantly.

Reduce the heat, cover, and simmer for 45 minutes, until the parsnips are very tender.

Remove the pan from the heat and allow the contents to cool slightly.

Remove and discard the bay leaf.

Transfer the soup to a blender or a food processor, in batches if necessary, and process to a puree.

Return the soup to the rinsed-out pan and gently reheat it, stirring occasionally.

Taste and adjust the seasoning, if necessary.

Ladle the soup into warmed bowls, garnish with the snipped chives, and serve immediately.