Parsnips deserve more love. They’re kind of like giant white carrots, and I am quite fond of them. Having acquired about 4 good-sized parsnips, I was casting about for something to make with them aside from roasting, so I decided to consult my Rose Elliot book, and happened upon a very simple recipe for parsnip soup. Parsnip soup? How delightfully Downton-Abbey-esque! I was intrigued. I made it even more aristocratic by adding cream and dry sherry, but the original recipe doesn’t use them so if you’re not feeling particularly titled today, feel free to leave them out.