Ingredients:
2 Tbsp butter
6 green onions
2 Tbsp California Olive Oil
1.5-2 pounds parsnips, peel and chopped
1 teaspoon salt
4 cups chicken stock or vegetarian alternative
2 cups water
2 cups cilantro
1 Tbsp lime juice
3 crushed garlic cloves
dash of hot sauce
Heat butter, add chopped green onions, cook until soft. Add parsnips and olive oil; salt. Add stock and water. Bring to boil, reduce heat and simmer for at least 30 minutes. Add cilantro, garlic, hot sauce and puree in a Cuisinart or similar mixer until smooth. Serve. Garnish with freshly ground pepper, a little cilantro or a tiny sprig of rosemary