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Lovely flavor. A keeper. Thank you for the recipe.

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B. Licious January 18, 2011

Beautiful and tasty soup - great way to eat parsnips !!

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katew May 10, 2009

Excellent. I cut the recipe in half - used half-and-half, no wine, 1/4 tsp dried thyme (because that's what I have) and whizzed it in the pot to leave some pieces but mainly pureed. Delicious!! This is one I'll add to my written book of faithful recipes.

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bobdrake2000 February 11, 2009

Loved this receipe! The only changes I made was to cook the onions in butter rather than oil (although I added a little olive oil to stop the butter going black) and then I processed it all giving it a lovely silky buttery flavour. Loved the colour as well and sprinkled some fresh parsley and a dollop of creme fraiche before serving.

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christinefalls March 17, 2011
Potato, Carrot and Parsnip Soup