3 large parsnips, peeled, cut into 1-inch pieces
2 tablespoons butter
1 leek, chopped (about 1 cup)
3 cups chicken stock
1 cup milk
pinch of ground allspice
6 bacon strips, sliced and baked with parsnips
Preheat oven to 400°F. Spread out parsnips and chopped bacon 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 leek and sauté until soft and translucent, about 5 minutes. Add parsnips and bacon and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Add milk. 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 dollop of sour cream and serve.
Variation of Creamy Parsnip Soup from Epicurious