A friend in Scotland served us a soup that I found hauntingly delicious. Smooth and creamy, it was also redolent of spice and something not immediately familiar. That strange flavor was parsnips, an ingredient I had little experience prior. Luckily, I was able to extract the recipe from her. <br /> <br />This soup is rich without being overly fatty, and has extraordinarily complex flavor for so few ingredients. Best of all, it's dead simple.

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