Instructions
Preheat the oven to 350 degrees. Trim the crusts from the bread and cut the bread into 3/4-inch dice. Place the bread on a baking sheet and cook for , or until lightly toasted. Melt 2 tablespoons of the olive oil plus one tablespoon of the butter in a large saucepan over medium heat. Stir in the herbs and garlic, then pour this mixture over the lightly toasted croutons. Toss the bread to coat them with the herbed butter mixture. Return the pan to the oven and bake for another or until crispy and golden brown. Remove from the oven and set aside. Heat the remaining one tablespoon olive oil and butter to the saucepan over medium heat. When the butter has melted and looks foamy, add the onion and cook for , or until softened. Add the parsnips, potatoes and stock and sprinkle with salt and pepper to taste. Bring to a boil over high heat. Lower the heat and simmer the soup for or until the vegetables are tender. Puree the soup with a hand blender or in a traditional blender or food processor. Return the soup to the pan, stir in the cream and reheat. Serve the soup topped with the croutons. Makes 6 servings