Cream Of Parsnip Soup - cooking recipe

Ingredients

2 lbs parsnips
2 tablespoons butter
1 cup chopped onion
8 cups vegetable stock
1/8 teaspoon allspice
8 slices bacon

Preparation

Fry bacon until crisp.
Crumble and set aside.
Heat oven to 400F.
Put parsnips on a cookie sheet in a single layer.
Roast until brown, turning occasionally, 25-30 minutes.
Melt butter on medium heat.
Saute onion until it begins to brown, about 5 minutes.
Add parsnips.
Saute 5 minutes.
Add stock.
Bring to a boil.
Boil until parsnips are tender, about 5 minutes.
Let mixture cool a bit.
Put in blender in batches and puree until smooth.
Pour back into pot.
Stir in the allspice, and salt and pepper, if desired.
Top with the bacon.