Roasted Parsnip and Potato Soup | Recipe Cart
Roast parsnips and potatoes, blend for a creamy soup with bacon and herbs. Perfect in under an hour!
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Cooking tools:
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- Chef's knife
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Ingredients
- 1 1/2 lbs fresh parsnips, peeled and chopped
- 1 lg white onion, chopped
- 2 medium russet potatoes, washed and cubed
- 4 cloves garlic
- 2 tablespoons olive oil
- 2-3 sprigs fresh thyme (optional )
- 4 cups vegetable or chicken stock
- 1/2 cup milk
- 6 pieces bacon
- fresh parsley, for garnish
- 1/4 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
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