Creamed parsnip soup

Some years back, when I still earned something called an income, I dined at a very smart London restaurant where they served one of the best soups I’ve ever eaten.

At something like £12-15 a bowl, it had to be something special and it was: creamed parsnip soup with crisped bacon and white truffles (that’s not the name it was sold under, but it’s as close as I can recall).

I’ve experimented with my own version—excluding truffles—from time to time since then and came reasonably close tonight.

Lifting the last root vegetables

The Other Half and I lifted the last of the overwintered root vegetables today. We found ourselves with a small number of turnips (we’ve eaten rather too many), a good number of large parsnips and a very small number of carrots. We were only able to save a quarter of the carrots we’d expected thanks to an invasion of mice, which had eaten into the tops of many of the biggest and best carrots.