Refrigeration: Let the soup cool completely before transferring it to an airtight container.Store in the refrigerator for up to 4 days. Freezing: Freeze the soup in individual portions for up to 3 ...

Add the parsnip, celery root ... reduce to a simmer and cook for 45 minutes. Remove the soup from heat, and stir in the cream. Remove the rosemary, and transfer the soup to a blender.

Why not try the chef's delicious spiced parsnip soup? It's a great meal to use up any leftover parsnips from the Christmassy season. Spiced parsnip soup Serves: four people Ready in: 50 minutes ...