Sweet potato and parsnip soup recipe

• 2 Sweet potatoes
• 2 Parsnips
• 1 Onion
• 1 knob of butter
• 500 ml (17.6fl oz) Double cream
• 1 l (1.8pints) Vegetable stock
• 1 Pinch salt
• 1 Pinch pepper
• 1 Drizzle truffle oil
• 1 Small handful chives

1. Start by peeling and dicing the sweet potato, onion and parsnip then fry in the butter until lightly coloured.
2. Cover with vegetable stock and cook the vegetables until soft.
3. Add double cream and simmer for around 2 minutes, do not allow it to boil.
4. Puree with a hand blender and add seasoning to taste.
5. Serve with a drizzle of truffle of oil on top.

sweet potatoes, onion, knob of butter, l, salt, pepper, oil, handful chives

Taken from www.lovefood.com/guide/recipes/10274/sweet-potato-and-parsnip-soup-finished-with-truffle-oil (may not work)