Parsnips with creamed celery

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

A warming winterstop with little ingredients

Easy on your pocket and easy to make. But so nice.

"Everything is better grilled" -Leah Daniels

So yummy and hearty

This is easy to make. Has a slight sweet taste to it.

Came upon a different recipes for celery soup and just spinned it into my own. I make this abot once a week. Its cheap and easy to make. Tastes great!!!!

It sure helped out

This super easy recipe is by David Tanis. Sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.#GoldenApron23 #vegan #vegetarian

I came up with this dish using parsnips, which I saw for the first time in England.There aren't really any hints, since all you do is mash them, but as I mentioned in Step 3, I found that the long fibers of the parsnips didn't get stuck in the masher as easily, if they were cut in cubes, rather than rounds. You don't need to worry about this if you are going to put it through a food processor. Recipe by Sausundo

I just roughly estimated without exact Measurements, for future reference

Needed a lower carbohydrate 1st course for a holiday dinner. Was inspired by some outstanding soups we were served on a trip to Kenya. This one is good but not quite there yet.

This is a simple, mild and comforting soup, perfect for a cold day. It goes well with crusty or garlic bread. For a stronger flavour, fry an onion and add it to the stock with the garlic granules.

I wanted to use fresh celery leaves straight from the stem.Use whatever vegetables you have in your kitchen. It's nice with tomatoes, mushrooms or beans. Make sure you simmer everything with the macaroni to get the nice, mellow fragrance. For 4-5 servings. Recipe by Hoink

I like to serve this soup warm or cold in small glasses as amuse-bouche. I prefer it mild in order to taste the subtlety of the ingredients but if you and your guests are into bolder flavors, add cayenne or hot sauce.

Comfort classic

Our local farmer gave us some of his fresh carrots, parsnips and cauliflower. All organic, yum

#5000มื้อให้น้อง #1สูตร1ต้น #TeamTreesหน้าหนาวแบบนี้ต้องผักตั้งโอ๋เลย ถึงกรุงเทพจะหนาวแค่ 3-4 วันก็ตาม 🤣🤣ใส่แฮชแท็ก 2 อันทั้งทำบุญเด็กยากไร้และปลูกต้นไม้ช่วยโลกร้อนค่าา 🌳🌍

Was supposed to cook something local called Adobo for me and my friends. When I checked the pan they used the night before, it was the same dish I'm about to prepare. So I cooked something else using almost all the ingredients I bought and they liked it!

A rich cream based soup with crunchy parsnip crisps

I saw this in a recipe list for dishes that could be easily made and with only simple ingredients. I added some coriander and this is how I remember making it.It's plenty delicious without the coriander (or with parsley), but adding it gives it a nice taste and even more flavor. (Recipe by Hoguni)