1/3 C vegetable oil
6 lg onion, chopped
1 heaping Tbsp salt
black pepper to taste
5# parsnips, peeled and cubed
2 carrots, chopped
20 lg potatoes, peeled and cubed
2 heaping Tbsp dill
Bouqét garni:
1 heaping Tbsp caraway seeds
3 lb sharp cheddar, grated
2 qt milk
Sauté onions in vegetable oil until transparent. Add salt and pepper, parsnips, carrots potatoes, and dill. Cover vegetables with water. Add bouqét garni. Bring to a boil. Cook at low boil until vegetables are tender.
Remove bouqét garni. Blend vegetables with grated cheese and milk.