A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.

2 tablespoons unsalted butter

3 small shallots, chopped

1 pound parsnips (about 4 medium), peeled and coarsely chopped

1 small Yukon Gold potato, peeled and coarsely chopped

Coarse salt and freshly ground pepper

3 1/2 cups water

1/4 cup heavy cream

2 tablespoons sliced raw almonds, toasted

Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.