This autumn soup is one of my all time favorites. Parsnips this time of year are not as sweet as you may remember from the spring. Something about sitting through the winter makes the spring parsnips sweet.
But we love the less sweet autumn parsnip because it let’s us use some of Lyn’s (autumn hill orchards) pears.
Most of our creamy soups (including this one) are dairy free. We didn’t start that way, but with some experimenting we found we could leave out the butter and cream and still achieve the velvet texture on body we’re looking for.
We’ll try to work this one in once or twice more before the season shifts.
