I recently got the cookbook, Talk with your Mouth Full by Dan Smith and Steve McDonagh and I absolutely love it. So many pages turned down of recipes that I want to make. This first one I thought would be perfect for the Halloween theme I chose for this month’s Weekend Cookbook Challenge, which I am super excited to be guest-hosting.

Now, the recipe itself isn’t particularly “Halloweeny” but it is when you add bat and black cat shaped Parmesan croutons and serve it in a big pumpkin soup tureen! Although, every year when jwa and I carve pumpkins, we do use parsnips for the noses, so there you go.

Roasted Honey Parsnip Bisque
2 pounds parsnips, peeled and quartered lengthwise
1/4 cup vegetable oil (I subbed olive oil)
3 tsp salt, divided
6 tbsp honey, divided
6 cups water
1 bunch parsley
1 carrot, cut in 1/2
1 small onion
2 bay leaves
1/2 tsp black . . . → Read More: WCC21: Roasted Honey Parsnip Bisque