Cream of Parsnip Soup

A good, hearty fall and winter soup.  The addition of honey makes for a nice and subtle sweet touch.


  • 2 T butter
  • 1 onion, finely diced
  • 5 parsnips, peeled and diced
  • salt and pepper to taste
  • 2 c stock
  • 1 T honey
  • 2 bay leaves
  • pinch of cumin
  • pinch of cayenne (optional)
  • 1 c cream


  1. Heat butter in soup pot over medium heat, and cook onion until soft and transparent.
  2. Add parsnips with a little salt and pepper, and cook for 4-5 minutes.
  3. Add stock, honey and bay leaves, bring to a boil, then reduce to a simmer.  Cook gently for 25 minutes until the parsnips are soft. Add spices, if you want.
  4. Discard the bay leaves, combine with cream, and puree until smooth.

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