Name: White Root Vegetable Soup with Thyme Butter
Yield: Makes 12 Servings
Ingredients: 8 tablespoons (1 stick) butter, room temperature; 3 tablespoons minced fresh thyme; 6 medium leeks (white and pale green parts only), sliced; 2 garlic cloves, minced; 10 cups (or more) canned low-salt chicken broth; 1 1/2 pounds turnips, peeled, each cut into 8 wedges; 1 pound parsnips, peeled, cut into 3/4-inch pieces; 1/2 cup whipping cream

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