My daughter veganized this recipe while I was visiting her in Seattle last September. It was delicious (so much so that I had to try to duplicate it)! I'm now using it as a base recipe and substituting other veggies for the parsnips since they are super expensive around here. This morning, I have a pot on the stove with butternut squash and sweet potatoes and boy! Does it smell good or what? As my daughter did, I use cashews instead of the cream and McKay Chicken Style Seasoning for the broth. It blends up smooth and unctuous! YUM! on a winter day when the temp got down to 15 degrees!
Adapted the recipe on what was in the pantry, freezer and fridge. 1/2 parsnips 1/2 carrots, evaporated milk instead of cream and water, goose stock (we make stock from all leftover carcasses) instead of chicken. Wonderful. Might add a little jalapeño for a kick next time. I love to make soup especially on a rainy winter day.
I had to change it because I'm afraid I don't even know what a parsnip looks like. I used 2 cups of potatoes, substituted 1tsp ginger powder for the fresh ginger root, and sour cream for the heavy cream. I know that's not exactly following the recipe, but my family downed it and asked for more! Very creamy and satisfying- though I do wish I had kept a few vegetables out of the processor to give the mouth a little something to chew. Topped with green onions and crumbled bacon, this is definitely going in the family recipe book!
This was DELICIOUS! My husband and I really enjoyed this...the only thing I would change, is to replace the nuts with something a little more salty like crumbled bacon or crispy pancetta. A nice hard cheese would have been nice too, but it needs a little crunch or the mouth feel gets monotonous. Will definitely make again!