Earlier this year, I met a friend at a small French restaurant in Lancaster, PA and had an amazing bowl of cream of parsnip soup. It was velvety smooth, creamy and had just a bit of "warm" spice, i.e., allspice, to it.
Sooooooo, I decided to grow parsnips this summer, fickle as they are. We have finally had our killing frost, so the parsnips are ready to pull, but, after thinning, there are only about 8 of them so I don't want to screw this up.
Has anyone ever made cream of parsnip soup and been really pleased with the results? Care to share technique and recipe?
P.S. If you ever need an aphid trap crop, plant some parsnips outside your pepper beds. I've not seen an infestestation this bad since I tried growing artichokes.