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Cream of Parsnip Soup

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“So creamy, and not a bit of cream or milk in this. The creaminess comes totally from the parsnips.”
READY IN:
55mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon until crisp.
  2. Crumble and set aside.
  3. Heat oven to 400F.
  4. Put parsnips on a cookie sheet in a single layer.
  5. Roast until brown, turning occasionally, 25-30 minutes.
  6. Melt butter on medium heat.
  7. Saute onion until it begins to brown, about 5 minutes.
  8. Add parsnips.
  9. Saute 5 minutes.
  10. Add stock.
  11. Bring to a boil.
  12. Boil until parsnips are tender, about 5 minutes.
  13. Let mixture cool a bit.
  14. Put in blender in batches and puree until smooth.
  15. Pour back into pot.
  16. Stir in the allspice, and salt and pepper, if desired.
  17. Top with the bacon.

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