Yield: Yields about 7 cups.
Servings: six to eight.
The sweetness of the parsnips is offset by a healthy splash of dry sherry—if all you have is sweet sherry, substitute dry white wine. The croutons add a fine contrast of crunchy texture to this silky-smooth soup. Tie the thyme, bay leaves, and peppercorns together in a leftover leek green if you don’t have any cheesecloth. For a richer, more elegant soup, add the cream to finish— although I like the purity of flavor that you get without the cream.
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Fabulous. Have made several times.
This was silky and delicious. A little sweet so plan for that with the rest of the meal. It did take a bit longer to cook then the recipe called for but I didn't cut my parsnips very small - next time I would cut them smaller. Everyone loved it.
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