recipe-help Looking for a proven recipe for Cream of Parsnip Soup

nmlarson

nmlarson

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.
 
I noticed a I have a few partially dry in the fridge, will use them in carrot soup for lunch, snow and cold so perfect for today, will blitz them.
 
The Hot Pepper said:
I searched around for what I thought was the closest recipe. Hopefully this works.
 
https://www.epicurious.com/recipes/food/views/creamy-parsnip-soup-104190
Click to expand...
 
Thanks, Boss!  It's pretty close, save for the bacon.  Now that I really think about it, I don't believe it had cream in it, but it did have that silky texture they're writing of.  I might just give this one a shot....omitting the bacon and adding a touch of cayenne to it feels right, too. Maybe some creme fraiche as a garnish....
 
Most the recipes I saw also had no cream but said creamy. And this was from a French joint and had allspice. ;)
 
I wound't add any clutter, when done right, parsnip soup is supposed to be creamy w/o additions.
 
You must log in or register to reply here.
Back
Top