Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- 1 large onion, coarsely chopped
- 1 quart low-sodium vegetable broth
- 4 cups water
- 2 1/2 pounds parsnips, peeled and cut into 2-inch chunks
- 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide strips
- 1/2 cup heavy cream
- 1/2 cup milk
- 1 tablespoon thyme leaves
- Salt and freshly ground pepper
Description
Food & Wine
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