Recipe

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• 2 tbsp unsalted butter
• 2 tbsp extra virgin olive oil
• 1 large onion, coarsely chopped
• 1 quart low sodium vegetable broth
• 4 cups water
• 2 1/2 lbs parsnips, peeled and cut into 2-inch chunks
• 2 oz thinly sliced prosciutto , cut into 1/4-inch-wide strips
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tbsp thyme leaves
• salt & freshly ground black pepper

• 1 1.In a large pot, melt the butter in 1 tablespoon of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. Add the broth and water along with the parsnips and bring to a boil over high heat. Cover and simmer over low heat until the parsnips are tender, about 30 minutes.
• 2 2.Meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. Add the prosciutto and cook over moderately high heat, tossing, until crisp, about 30 seconds. Using a slotted spoon, transfer the prosciutto to a paper towel–lined plate to drain.
• 3 3.Working in batches, puree the soup in a blender until very smooth. Transfer the soup to a clean saucepan. Stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the prosciutto and thyme leaves and serve.
• 4 Make Ahead.
• 5 The soup can be refrigerated overnight. Reheat gently.