A quick and simple soup, which is the perfect winter warmer. Parsnips are simmered with carrot and celery in a chicken stock and then pureed until smooth. Enjoy with crusty bread, if desired.
Although I did not use the ginger or celery I used 5 parnsips. I loved this soup. I may have used a little too much butter but it made it richer. I will be making this again very soon! - 26 Sep 2012
Lovely! Here in the Netherlands parsnips were a forgotten veg but now luckily, since a few years a standard autumn veg. - 17 Oct 2011
Yummy Very simple to make too - 07 May 2011