Sweet onion soup with parsnips and cream

This soup is so creamy, delicious & perfect for a rainy day.  To make it you'll need:

1 large sweet onion peeled and cut into quarters

1 - 1lb bag of parsnips (peeled & chopped)

1 yukon gold potato(peeled & cubed)

3 cloves of garlic

2 bay leaves

2 tablespoons of butter

olive oil

4 c chicken stock

1 c half & half cream

s&p

Pre-heat a pan in a 400 degree oven with butter and a drizzle of olive oil.  Once heated, remove and add in onion and 3 cloves of garlic, bay leaves and season with s&p.  In a large pot add two cups of chicken stock and if you have a steam basket place it in the pot with the stock and add parsnips.  Steam parsnips until tender and then add them into the pan with the roasting onion and garlic.  You may have to add a drizzle more olive oil at this point and season again with s&p. Save the chicken stock that steamed the parsnips and once the parsnips, onion and garlic are all tender and roasted add back into the stock.  Add in the last 2 cups of stock and simmer until the potatoes are tender.  Remove bay leaves and puree in a blender or with an immersion blender.  Add in cream and heat thoroughly on low.  Top with fresh cracked black pepper and chives.  I served ours with McEwan's house-made caraway seed flatbread as crackers.