1. Grind the onion.
2. Cut the potatoes and rinse off starch under cold running water. Leave in water for 2 minutes.
3. Melt in half a butter in a deep frying pan. Put onions in a frying pan. Cooking on low heat for 5 minutes, to ensure that it does not darken, put potatoes. Grind the parsnip and parsley stem, put it in a frying pan. To stir If necessary add water in small portions, so that the potatoes do not burn.
4. Boil the soup, often stirring with a spoon. In the end, stir the potatoes to a homogeneous mass.
5. When the potatoes are ready, and the smell of raw onions will disappear, get the parsley, add salt, milk and cream. Boil and add water. Add water to a little bit. Put butter in the end.
6. To achieve a homogeneous mass, you can cross the soup through a sieve or use a blender.
