Cream of Parsnip Soup
photo by Sackville
- Ready In:
- 55mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
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.
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Reviews
-
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.