Reviewed: Apr. 17, 2012

Not pretty, but really delicious!! The wintry spices really make this dish.

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Reviewer:

amy

Reviewed: Apr. 1, 2012

If you love Parsnips like I do you will really enjoy this soup. It is full of flavor and really creamy. it does have a bit of a kick which I love but if you prefer less heat I would only add 1/2 tsp ginger. Off for another bowl yummy :)

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Reviewer:

caroline64

Reviewed: Mar. 3, 2012

Guess we're the odd ones out as we didn't care for this recipe, though we like many of the components.

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1 user found this review helpful

Reviewer:

RMSR

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 25, 2012

Unique flavor! I omitted the sugar and I think it was perfect! Garnished with gorgonzola.

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3 users found this review helpful

Reviewer:

bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

Reviewed: Jan. 14, 2012

Nice creamy soup. I did add more broth & garlic as noted by other reviewers. One out of three kids liked it & the four adults loved it. I will make this again. Thanks.

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Reviewer:

CHAR

Cooking Level: Expert

Living In: Columbia, South Carolina, USA

Reviewed: Dec. 13, 2011

Wow was this good! Easily as good as what you'd pay a lot for at a nice restaurant. I woke up at 3am and couldn't stop thinking about this in my fridge so I got up and had some. I followed the directions exactly - perfect.

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4 users found this review helpful

Reviewer:

jessy435

Cooking Level: Expert

Home Town: Rockville, Maryland, USA

Living In: Boulder, Colorado, USA

Reviewed: Dec. 11, 2011

EXCELLENT TASTE! Way too thick, though. I had to add almost 3 more cups of broth (I used half chicken broth, half vegetable stock) to get it to the consistency of a soup instead of a baby-foodish thickness. But that's fine, now I know that and I'll be making this regularly from now on! Bring on the CSA parsnips that I never knew what to do with until now!

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Reviewer:

poohey23

Cooking Level: Intermediate

Reviewed: Dec. 2, 2011

Made this soup today-so yummy! Didn't have any cardamon but it was great without it. Thanks!

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4 users found this review helpful

Reviewer:

lori

Reviewed: Nov. 28, 2011

Fabulous soup! Tried for first time on Thanksgiving and everyone raved about it! I highly recommend this one!

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5 users found this review helpful

Reviewer:

Chantell

Reviewed: Nov. 12, 2011

I added halibut to this recipe and it turned out amazing. My husband LOVED it but says he will only eat it Oct-Dec. Go figure! I did the following to it: Cooked only 1/2-2/3 of the total veggies in the soup but used actually 5 cups chicken stock, 1-1.5 lb halibut cubed/deboned/skinned (my hubby caught it in Canada). I took the entire spice mixture and put half-2/3 into the simmering veggies as the recipe says to, then the other half I sprinkled over the cubed fish, which I added last to prevent the fish from being too rubbery. DELICIOUS! Serve with buttered/garlic salted bagguette bread toasted in the over.

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3 users found this review helpful