2 pounds parsnips
1 sweet potato
1 chopped onion
3 chicken bouillon cubes
1 -2 Inch piece peeled fresh ginger
1 Cup heavy cream
1/2 Teaspoon salt
1 Slice bacon crispy and crumbled
1/4 Cup chopped cashews
1/4 Cup minced chives
Peel parsnips and sweet potato and cut into 3/4 inch pieces. Bring parsnips, sweet potato, and chopped onion; piece peeled fresh ginger and 1 quart water and bouillon cubes to a boil. Simmer for 30 minutes. Blend half of mixture with 1 cup heavy cream. Transfer to a bowl. Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures and stir in 1/2 cup water and teaspoon salt. Season with black pepper; warm over medium heat. Sprinkle with chopped toasted walnuts and 1/4 cup minced chives.
Pairs Well With
The parsnips pair well with sweet potatoes in this classic soup.
$$$Cost per Serving: $0.97, Recipe Cost $3.88