Cream of Parsnip Soup

So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips.
- Ready In:
- 55mins
- Serves:
- Units:
3
People talking
ingredients
- 2 lbs parsnips
- 2 tablespoons butter
- 1 cup chopped onion
- 8 cups vegetable stock
- 1⁄8 teaspoon allspice
- 8 slices bacon
directions
- Fry bacon until crisp.
- Crumble and set aside.
- Heat oven to 400F.
- Put parsnips on a cookie sheet in a single layer.
- Roast until brown, turning occasionally, 25-30 minutes.
- Melt butter on medium heat.
- Saute onion until it begins to brown, about 5 minutes.
- Add parsnips.
- Saute 5 minutes.
- Add stock.
- Bring to a boil.
- Boil until parsnips are tender, about 5 minutes.
- Let mixture cool a bit.
- Put in blender in batches and puree until smooth.
- Pour back into pot.
- Stir in the allspice, and salt and pepper, if desired.
- Top with the bacon.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@cuisinebymae
Contributor
@cuisinebymae
Contributor
"So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
Fantastic recipe - after I accidentally ordered 3.5 kilos of parsnips from my online supermarket (a quantity of 7 meant 7 bags, not 7 parsnips..hmm), I decided to make a batch using this recipe. 2 hours later, I had a hearty evening meal, and for the next 7 days, a sweet and filling lunch. I found the texture was perfect, and from such a simple recipe! No extra ingredients were used. I never thought parsnips could be so sweet.1Reply
see 1 more