Cream of Parsnip Soup

1. In a large pot, heat oil and saute onions until they begin to sweat 2. Add celery, parsnips, and garlic and saute one minute 3. Add 750 mL chicken stock, sage, and bay leaf 4. Simmer, covered, until vegetables are very soft (about 25 minutes) 5. Remove and discard sage and bay leaves 6. Using immersion blender, puree soup until smooth 7. Stir in cream 8. Thin soup to desired consistency with additional chicken stock 9. Heat gently over medium heat 10. Add salt and pepper to taste