Cream of Parsnip Soup

READY IN: 55mins
Recipe by cuisinebymae

So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips.

Top Review by Sackville

A lovely soup to use up those winter root vegetables. Roasting the parsnips really brings out their natural sweetness and the salty bacon works well with this. I agree the soup wasn't the most attractive and a bit thick but what it lacked in presentation it made up for in taste.

Ingredients Nutrition


  1. Fry bacon until crisp.
  2. Crumble and set aside.
  3. Heat oven to 400F.
  4. Put parsnips on a cookie sheet in a single layer.
  5. Roast until brown, turning occasionally, 25-30 minutes.
  6. Melt butter on medium heat.
  7. Saute onion until it begins to brown, about 5 minutes.
  8. Add parsnips.
  9. Saute 5 minutes.
  10. Add stock.
  11. Bring to a boil.
  12. Boil until parsnips are tender, about 5 minutes.
  13. Let mixture cool a bit.
  14. Put in blender in batches and puree until smooth.
  15. Pour back into pot.
  16. Stir in the allspice, and salt and pepper, if desired.
  17. Top with the bacon.

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