I love parsnips, especially this time of year when they are super sweet. Parsnips look like an albino carrot and the flavors are somewhat similar except parsnips are spicier. It seems that the most common preparation for parsnips is to mash or puree them with copious amounts of butter and cream sort of like potatoes. There's certainly nothing wrong with this but we're trying to be healthy here. Plus I find that if you add too much butter and cream, you can't really taste the parsnips.
Last night, I reached for the bag of parsnips that were sitting in my refrigerator and decided to turn them into something soothing and comforting for dinner but without all the fat and calories. I had such good luck with Martha's Cauliflower Soup so I figured why not apply the same technique to the parsnips and make a soup. I cut the parsnips into a fine dice so they would cook quickly and sauteed them with onions along with a tiny amount of olive oil in a nonstick pan. After the parsnips were soft, I added chicken stock and adjusted the seasonings with salt and pepper. I covered the pot and let the mixture cook on medium heat until the parsnips were uber soft (about 15 minutes). This mixture was then transferred to a deep bowl to be pureed with an immersion blender. I prefer a thicker soup but you can always add more chicken stock if you prefer a more soupy texture.