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Cream of Parsnip Soup with Potato Crisps and Bacon Recipe

Cream of Parsnip Soup with Potato Crisps and Bacon

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on March 19, 2011

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    I finally found something my kids (ages 8 and 11 like with parsnips. They are very adventurous with the items in our CSA weekly produce box, but I had trouble finding a recipe with parsnips they enjoyed. This hit the mark. Very delicious. The bacon is a must, but the potato crisps are unnecessary. I will leave them out next time as I think they actually detracted from the soup and took more time to make. I halved the recipe and used shallots instead of onion, because that's all I had.

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  • on March 22, 2010

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    Aside from all of the chopping this recipe was super easy and very tasty.

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  • on December 07, 2009

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    I had never tried parsnips before so I grabbed some at the store to experiment with something new. This recipe is great and made me like parsnips. I did change a few things. I cooked a smaller amount and still used the same amount of bay leaf so it was stronger than it would have been in a bigger batch. I liked it this way. I also caramelized the onions before adding anything else to the pot.

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  • on November 28, 2009

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    I had never cared for parsnips before finding this recipe. I have been making it every holiday season for the past several years and everyone always raves. For those who can't figure out the oven, place the fried potato crisps in the oven if you have to hold them before serving. Enjoy!

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  • on March 31, 2009

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    The fried potatoes and bacon is a must for this soup! The soup itself was good, but when you added the two items, it was out of this world.
    Emeril is making me a fan of parsnip!

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  • on March 19, 2009

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    This soup was very good. It was the first time I tried parsnips. I can't say they are my favorite thing but, they are not bad and I think the recipe helps me appreciate them. I will definitely make this again.

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  • on October 30, 2008

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    I am going to try this recipe since there are so many positive reviews. However, I am confused about why we are setting the oven temperature...... It appears to be a stove-top recipe.

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  • on October 27, 2008

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    Looks like a great recipe, and I will try it. But why have the oven temp set when it's not used?

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  • on October 13, 2008

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    Kudos to Emeril for executing an UNMATCHED recipe with perfection! Those who had never had parsnips before were totally taken by surprise! I added a drizzle of truffle oil after the listed toppings...sealed the deal!
    Eileen
    Stuart, Florida

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  • on May 01, 2007

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    This is a great starter to a meal & everyone loved it. Great flavor...don't change a thing. I always serve it when I have guests.

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