sweet potato & parsnip soup with fresh thyme

So, I have started a cheese making apprenticeship at greystone farm and creamery. The owner and cheese maker, Sally Hutchinson, had an idea about making soups out of the leftover whey produced by the creamery to sell at the farmer's markets along with the cheeses. I told her I could help come up with several seasonal recipes using the whey and local produce.



Here is part one:

Sweet Potato & Parsnip Soup with fresh Thyme


1 spanish onion, sliced
3 sweet potatoes, peeled & diced
4 parsnips, peeled & diced
5 sprigs fresh thyme
1/2 - 3/4 gallon whey (if you don't have access to whey you could substitute 1/2 stock and 1/2 milk... and maybe throw in a few rinds from hard cheeses like parmesan for flavor)
salt & pepper
oil for sauteing

1. saute onions in 2 T oil in a soup pot over medium heat until translucent
2. add diced sweet potatoes & parsnips, add 4 fresh thyme sprigs
3. cover all ingredients with fresh liquid whey
4. bring to a boil, then turn down and let simmer on medium low for 1 1/2 hours
5. once the sweet potatoes & parsnips are very very soft, turn off the heat and let it cool a bit
6. pull out the thyme sprigs & discard
7. puree the soup in batches in a blender or food processor
8. put back into pot and add salt and pepper to taste
9. garnish with more fresh thyme, sour cream, hot sauce, or whatever you'd like, & enjoy!