Parsnip Soup With Pepper Cream... Recipe

Ingredients

• Parsnip Soup with Pepper Cream - Adapted From Martha Stewart Living
• 6 medium parsnips, peeled and cut into 1/4-inch thick pieces
• 1/4 cup butter
• 2 (14 oz.) cans chicken stock
• 2 leeks, cut into 1/4-inch thick slices, white and light green parts only
• 4 russet potatoes, peeled and cut into small cubes
• 2 1/2 cups water
• 2 bay leaves
• 1 teaspoon salt
• 3 cups half-and-half
• Pepper Cream:
• 1/2 cup sour cream
• 1 tablespoon coarsely ground black pepper
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