- Most Helpful
- Highest Rating
Lovely flavor. A keeper. Thank you for the recipe.
Beautiful and tasty soup - great way to eat parsnips !!
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.
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.