• Parsnip Soup
• 4 large parsnips, peeled and cut in large pieces
• 1 small onion cut in large pieces
• 1 small potato, peeled and cut in large pieces
• 3 cups (750 ml) of chicken bouillon
• Salt and ground pepper to taste
• 1/2 cup (125 ml) 15% country style Ultra'cream* or Sealtest 18% cream
• Beet Soup
• 4 medium-sized beets, peeled and cut in large pieces
• 1 small onion cut in large pieces
• 1 small potato, peeled and cut in large pieces
• 2 cups (500 ml) chicken bouillon
• Salt and ground pepper to taste
• 1/4 cup (60 ml) 15% country style Ultra'cream* or Sealtest 18% cream
• Sour Cream Garnish
• 1/2 cup (125 ml) Sealtest 14% m.f. sour cream
• 1/2 cup (125 ml) 35% Ultra'cream* or Sealtest whipping cream, whipped
• 2 tbsp. (30 ml) green onion, chopped
• Salt and ground pepper to taste

1. Combine the ingredients of each of the soups in two separate casseroles, without the cream. Bring to a boil, season and let simmer on medium heat for 15 minutes.
2. Add the cream and simmer for 3 minutes. Purée each soup to desired consistency with a blender. Reheat in their respective casserole, if desired. In a bowl, combine the ingredients of the sour cream. Set aside.
3. Simultaneously pour the parsnip soup on one side of the bowl and the beet soup on the other. Garnish with a rosette of sour cream.

Preparation Time: 30 minutes
Cooking Time: 20 minutes
Portions: 4 to 6