Creamy Sous Vide Parsnip Soup Recipe

I first had a version of this amazing winter soup when I was cooking from the book A Boat, a Whale, and a Walrus. The original version is super rich with lots of butter and cream and was a decadent meal for special occasions, but I wanted something I could eat more often without feeling guilty. The result is this much lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup.

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