Parsnip and Carrot Soup

Introduced to the United States from Europe in the early 17th century, the parsnip is a creamy white root vegetable similar in shape and sweetness to the carrot. The wintertime chill turns the parsnip?s natural starch to sugar, giving it its distinctive sweetness. Look for parsnips that are small to medium; larger ones can have a coarse texture.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Parsnip and Carrot Soup
Review 1 for Parsnip and Carrot Soup
5 out of 5
5 out of 5
JoBelgium
,Brussles, Belgium
February 8, 2013
Ability level:Advanced
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
0points
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Perfect winter warm up
February 8, 2013
This is a wonderful recipe for the winter months. The flavours are surprising and wonderful. It is so easy to make, but it will taste and look as if you spent endless hours preparing it. Serve it for dinner with a baguette and cheeses then save the leftovers for the weekend and serve up for lunch with a grilled cheese sandwich.
Pros: Quick, Good Value, Easy, Healthy, Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Parsnip and Carrot Soup
5 out of 5
5 out of 5
WinterGal
Dallas, TX
November 20, 2010
Would You Recommend? Yes
0points
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excellent!
November 20, 2010
i made this soup last year for thanksgiving as a first course and it was fabulous! it's on the menu again this year. it is surprisingly rich and sweet for a low fat soup. the flavors "meld" for an even better flavor overnight. so, i am making this a day ahead and reheating. thank you!