Recipe by Alan Dorchak
"Wintry spices make this a rich, creamy, and flavorful holiday favorite!"
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parsnips, peeled and cut into 1/2 inch pieces
carrots, peeled and cut into 1/2-inch pieces
sea salt and ground black pepper to taste
This just tastes like a great big ol' bowl of autumn. So, so, so good. I did make one change to the recipe in that I used ham base rather than chicken base, but other than that I followed to a T. I'm not a big fan of allspice, but once the soup had a chance for all the flavors to meld, it was perfect.
I served with little pieces of toasted french bread with parmesan cheese broiled on the toast. Take a chance on a new recipe, I don't think you'll be disappointed with this one.
Guess we're the odd ones out as we didn't care for this recipe, though we like many of the components.
Made some changes, based on other reviews and a desire to combine this with other root vegetable soup recipes. Roasted the parsnips and one large carrot along with four turnips, one onion and one celery root. Sprinkled first with herbes de provence, along with the oil, salt and pepper. Sauteed a carrot or two and about six cloves of garlic along with the onion and celery, and used half and half instead of the milk and cream. Definitely took additional stock to thin it sufficiently. Finally, seasoned with the ginger and nutmeg, and added some ground cumin and a few squeezes of lemon. Left out the sugar and other spices. Garnished with snipped chives. Altogether, really complex and delicious, not at all bland. You can really taste the vegetables. Worth investing in all that produce!
Definitely my fave soup recipe of the season so far. I omit the brown sugar and the allspice, and I sometimes throw in some cubed leftover baked potatoes to the puree stage (just use my good old immersion stick blender.) So delicious! Thanks, Alan!
Unique flavor! I omitted the sugar and I think it was perfect! Garnished with gorgonzola.
This was a nice, thick, hearty soup. I made this at Christmas time for some friends and it was just perfect! I will definitely be making this again.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Roasted Parsnip Soup
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 88
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