Creamy Parsnip, Celeriac and Turnip Soup | Leeks | Boston Organics

Ingredients

• 4-8 large parsnips, peeled and diced
• 1 large celeriac, peeled and diced
• 2 medium turnips, peeled and diced
• 1 medium leek, trimmed of its hairy and green fibrous ends, washed, and diced
• 8 cups Field Day Organic Vegetable Broth
• salt and pepper
• ½ cup Kimball Brook Farm Half-and-Half