INGREDIENTS
2 lb
parsnips
1 lb
cauliflower florets
1/4 cup
olive oil
4 tbsp
fresh chopped rosemary divided
3 cloves
garlic smashed
1
- quart chicken stock
1 cup
whole milk
1 cup
heavy cream
1/2 tsp
dried tarragon
1 tsp
salt
1/2 tsp
cracked black pepper
1/4 tsp
ground nutmeg
For The Croutons!
2 tbsp
butter
2 cups
small diced sourdough cubes
1 tsp
chopped rosemary