<http://schema.org/recipeInstructions>
" In 5-quart saucepot over medium heat, in hot salad oil, cook onion until tender. Stir in both kinds of potatoes, parsnips, chicken broth, salt, and 4 1/2 cups water. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 20 minutes or until vegetables are very tender. Spoon half of vegetable mixture into blender (with center part of cover removed) and blend until smooth; pour into bowl. Repeat with remaining mixture. Return mixture to saucepan; add half-and-half; heat through. Garnish with parsley sprigs to serve if you like."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4808/winter-vegetable-soup-557/>