Cream of curried parsnip soup, from Hedonia
Whenever she made a huge vat of Jewish-style chicken soup, my mother peeled one parsnip and tossed it into the pot along with one peeled carrot, an onion, and a few sprigs of parsley (and the chicken, of course). I don't know what happened to that parsnip after it had given up its flavor to the soup broth; I don't think we ever ate it. Sean of Hedonia hadn't had much experience with parsnips until he tasted this cream of curried parsnip soup at the home of a friend in Scotland. The complexity of the flavors stayed with him, and he swapped yogurt for cream in the original recipe to add another layer of tang. Give parsnips a chance. Their sweetness will surprise you.