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Parsnip Soup with Toasted Almonds

Recipe photo courtesy of Joseph De Leo

A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.

Source: Martha Stewart Living, September 2010
Total Time Prep Servings Yield



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How would you rate this recipe?
    7 FEB, 2017
    A family favorite, a great recipe for busy cold days. You have to be careful not to water it down too much, so taste as you go; an overly watery parsnip soup is terrible. The toasted almonds are a must!

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