In a gallon stock pot, heat the oil. When the oil is hot, add the onions. Season the onions with salt and pepper. Sauté the onions for 2 to 3 minutes, or until wilted. Add the parsnips and garlic. Season with salt and pepper. Stir in the stock and bring the liquid to a boil. Reduce the heat to a simmer and continue to cook for 1 hour, or until the parsnips are very tender, stirring occasionally. Using a hand-held blender, puree the soup until smooth. Slowly stir in the cream. Reseason with salt and pepper if needed.
To serve, ladle the soup into the individual bowls. Mound-the parsnips strips in the center of each bowl. Place a spoonful of the relish in the center of each parsnip mound. Garnish with parsley. Serve warm.
Yields: 8 to 10 servings
CRAB MEAT AND WILD MUSHROOM RELISH:
In a sauté pan, over medium heat, melt the butter.
Using a sharp knife, remove the kernels from the corn cob. (about 1/2 cup), Add the corn and mushrooms. Season with salt and pepper. Sauté the vegetables for 2 to 3 minutes, or until slightly wilted. Add the garlic, crab meat and green onions. Season with salt and pepper. Continue to sauté for 1 minute. Remove from the heat and stir in the parsley.
Yields: about 1 1/2 to 2 cups