A comforting and flavorful soup featuring root vegetables and fresh herbs, perfect for a cozy meal.
Heat the butter in a large pot over medium heat until melted.
Using unsalted butter allows you to control the salt level in the soup.
Add the chopped onion and sauté until softened and translucent.
Stir frequently to prevent the onion from browning too much.
Add the diced carrots, parsnips, and potatoes to the pot and cook for 5 minutes.
Cut the vegetables into similar-sized pieces for even cooking.
Pour in the vegetable broth, add the parsley and thyme, and bring to a boil. Reduce heat and simmer until the vegetables are tender.
Cover the pot partially to retain heat while allowing steam to escape.
Blend half of the soup using a blender and return it to the pot.
Be cautious when blending hot liquids; allow some steam to escape.
Stir in the cream and sherry, and season with salt and pepper to taste.
Adjust the seasoning gradually to achieve the desired flavor.
Serve the soup hot, garnished with additional parsley if desired.
Warm bowls before serving to keep the soup hot longer.
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