Started the parsnip soup out by dicing a large parsnip, 1 large potato, 1 large onion and 2 leeks. I sauteed them in a large pot with butter, garlic, dried sage, and pepper.
After the vegetables sauteed for about ten minutes I added 2 cups of chicken stock, 1 can of garbanzo beans, and a cup of heavy cream. I pureed the mixture and simmered it for about 20 more minutes. I served it with cheesy garlic bread and triscuits.