Yet another stunning delicacy from The Herb Society of America’s wonderful cookbook, Essential Guide to Growing and cooking with Herbs.  This specific recipe includes fresh thyme, parsley stems and a bay leaf—along with a smooth puree of turnips, celery, leeks, onions and parsnips.  The turnips and parsnips give the vegetarian soup a smooth texture with a bit of sweetness as well.  The last minute addition of heavy cream or half and half, along with the saffron threads both enrich the soup and the saffron gives the soup that stunning deep yellow color.

(To view this recipe, click on the link listed under the Ingredients section of the recipe page*) 

Tagged: celery, Essential Guide to Growing and Cooking with Herbs, heavy cream, leek, onions, parsnips, saffron, saffron soup, soup, The Herb Society of America, turnips, vegetarian