Pairing cooked parsnips and red potatoes in a puréed soup base makes for a wonderfully creamy and smooth bowl of soup.  With their slightly sweet flavor, parsnips are a wonderful root vegetable to make this time of year; great when simply roasted as a side dish, mashed into a purée , or even braised with their orange look-a-like, carrots, you can easily see why parsnips are one of my favorite root vegetables.

This creamy soup uses whole milk and stock, along with crispy pieces of cooked bacon (or cubed pancetta), and crunchy hazelnuts to finish everything off.  Oh, I did I mention that the soup has truffle oil in it as well?  Oh yes, both in the base of the soup and a simple drizzle on top of the warm bowl about to be devoured.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/truffled-parsnip-soup-with-hazelnuts-and-bacon/)

Tagged: bacon, chicken stock, creamy parsnip soup, Delicious magazine, hazelnuts, parsnip soup, parsnips, potatoes, red potatoes, soup, truffle oil, truffled, truffles, vegetable stock, whole milk