Close
Ingredients
| parsnips: 2 lbs |
| salted butter: 2 Tbl |
| onions (chopped): 1 cup |
| vegetable stock: 8 cups |
| allspice: 1/8 tsp |
| bacon: 8 strips |
Cream of Parsnip Soup
Credit: Food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
5 serving(s)
Tags
- 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.