Name: Creamy Parsnip Soup
Yield: Makes 8 (first-course) servings
Ingredients: 2 1/4 pounds parsnips, peeled, cut into 1-inch pieces; 3 tablespoons butter; 1 small onion, chopped (about 1 cup); 8 cups vegetable stock or canned vegetable broth; 1/8 teaspoon ground allspice; 8 bacon strips, cooked, crumbled; Sour cream (optional)

"I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?"

There is no cream in this soup—pureeing the ingredients creates the silky texture.

Recipe notes

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