3 tbsp. extra-virgin olive oil
1 rib celery, finely chopped
1 large leek (white and light green parts only),
finely chopped and washed
5 medium parsnips, roughly chopped
10 cups milk
Kosher salt and freshly ground black pepper,
6 baby carrots, halved
6 small turnips, halved
1 tbsp. honey
1 tbsp. unsalted butter
1. Heat oil in a 6-qt. pot over medium heat. Add the celery and leeks and cook, stirring occasionally, until soft, about 15 minutes. Add parsnips and milk and bring to a boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, until parsnips are tender, about 40 minutes.
2. Working in batches, transfer 3 cups parsnip mixture at a time to a blender. Puree until smooth. Pour mixture through a medium sieve set over a 4-qt. saucepan and season with salt and pepper. Cover and keep warm.
3. Bring carrots, turnips, honey, and 1 cup water to a boil in a 2-qt. saucepan over medium-high heat. Cook, stirring occasionally, until vegetables are tender and water has evaporated, about 15 minutes. Add butter and swirl skillet to coat vegetables. Serve soup with glazed vegetables.