This velvety parsnip soup, for example, was supposed to be finished with shaved white truffles. Not on a Wednesday night at my house. Instead, I simply used a swirl of sour cream and it was delicious.

Divide the soup among 6 shallow bowls and garnish with the crisp-fried pancetta. Serve immediately.

Parsnip soup. Stop snickering. A recent visit to Craftbar has Gothamist believing that a piping hot bowl of creamy, velvety parsnip soup is the perfect expression of a winter comfort food.

The parsnip soup was heavenly. Warm and comforting, the parsnip embraced me with its subtle sweetness and nutty flavor. There were tones of butterscotch and a hint of spice, too.

A cozy 5-ingredient apple and parsnip soup that tastes like peak autumn Welcome sweater weather with this incredibly simple, yet outrageously delicious soup ...

Clean the parsnips well in tepid water and dry with a paper towel. Lightly brush each parsnip with some of the mustard oil, reserving some oil to garnish the soup.

Place the parsnip and onion chunks on a baking sheet with the whole unpeeled cloves of garlic. Drizzle over the olive oil and toss the vegetables, seasoning with salt and pepper.

Parsnip soup with carrot emulsion 1/4 ea yellow onion 1/2 shallot 1 garlic clove 1/8 cup blended oil 1 lb. parsnips, peeled and diced 1/4 cup white wine 1 qt. chicken stock 1/2 cup Heavy cream 1/8 ...

This week's featured wine, Hess Select Monterey Chardonnay 2010 vintage ($11), is delightfully fresh, bright and refreshing. Try it with smoked salmon, risotto or a parsnip soup.

When parsnips are tender transfer to a blender and add enough of the cooking liquid to get the blender to spin, if you add too much you will have parsnip soup instead of a puree.