Instructions: Preheat oven to 400 degrees. Spread out parsnips in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.

Melt butter in heavy large saucepan over medium heat. Add onion and saute until beginning to brown, about 5 minutes. Add parsnips and saute 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Remove from heat.

Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.)

Bring soup to simmer. Ladle into bowls. Top with bacon and dollop of sour cream, if desired, and serve.

This recipe yields 8 (first-course) servings.

Comments: "I enjoyed a delightful dinner at Restaurant Claes Claesz, an intimate place located in the Jordaan district of Amsterdam," writes Gretchen Method of Northville, Michigan. "Their cream of parsnip soup was simply wonderful. Could you get the recipe?"

There is no cream in this soup-pureeing the ingredients creates the silky texture.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.