Cream of parsley root soup

Peel the parsley roots and cut into small pieces. Peel the onion and cut into fine cubes. Melt the butter and sauté the onion and parsley root. Add the stock and bring up to the boil. Then add the milk and cream and simmer until the parsley roots are cooked. Purée.  Season with salt and pepper and serve.

Bon appétit!