Name: Cream of Parsnip Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 lbs parsnips; 2 tablespoons butter; 1 cup chopped onion; 8 cups vegetable stock; 1/8 teaspoon allspice; 8 slices bacon

3

Recipe by cuisinebymae

3

People talking

Join In Now Join the conversation!

Cream of Parsnip Soup created by Sackville

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

Join In Now Join the conversation!

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.

Submit a Recipe Correction

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:

photo by Sackville

1/9/2006

Reply
photo by Sackville

1/8/2006

Reply
review by Sackville

1/8/2006

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.

1

Reply
review by wayfarer_boy

2/8/2005

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.

1

Reply
review by sugarpea

11/22/2003

Absolutely delicious! A bit ugly though. I may have made it a bit too thick, it was like a porridge in thickness. Incredibly good though. Definitely a keeper at our house.

Reply