2 onions, thinly sliced

3 tbsp butter

1.5 lb (675 g) rutabaga, peeled and cubed

1 lb (450 g) parsnips, peeled and sliced

1 potato, peeled and cubed

4 cups (1 litre) chicken broth

2 cups (500 ml) milk

2 tsp (10 ml) toasted sesame oil, plus extra, for garnish

With the rack in the middle position, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large pot over medium heat, soften the onions in the butter until translucent. Add the remaining vegetables and continue cooking for 2 minutes. Add the broth and milk. Bring to a boil and simmer, covered, for 30 minutes or until the vegetables are tender. Season with salt and pepper.

In a blender, purée the soup until very smooth. Add the sesame oil. Adjust the seasoning and keep warm.

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