Creamy Parsnip, Celeriac and Turnip Soup

• 4-8 large parsnips, peeled and diced
• 1 large celeriac, peeled and diced
• 2 medium turnips, peeled and diced
• 1 medium leek, trimmed of its hairy and green fibrous ends, washed, and diced
• 8 cups Field Day Organic Vegetable Broth
• salt and pepper
• ½ cup Kimball Brook Farm Half-and-Half

Place all of the vegetables in a large soup pot and cover them with vegetable broth. Season with pepper and a little salt, cover the pot,  and bring to a boil over high heat. Reduce the heat to the lowest possible setting and simmer gently, covered, until the vegetables are quite tender, about 30 minutes. Puree the soup until it is very silky with an immersion blender or in batches in a conventional blender. Stir in the cream. Taste and adjust the seasoning, if necessary.