Are We Parsnip People?

We are on the fence about parsnips.  To start, they have a spotty germination rate and they take forever to grow.  We planted this year's crop on April 1st under cover and we are just harvesting them now in November.  We did get a decent yield, they are sweet and they have a pleasantly smooth texture when boiled.  They are also flavourful - very flavourful.  Whether that is good or not depends of whether you like the flavour of parsnips.  We remain undecided.  Regardless, we have lots of them ready to be used up so we tried a new recipe tonight.

Recipe: Gael Glen Farm's Cream of Parsnip and Potato Soup 

(Inspired by: https://diethood.com/parsnip-and-potato-soup/)

2 tablespoons butter
6 parsnips, peeled and chopped
2 potatoes , peeled and chopped
2 carrots , sliced
2 medium onions, chopped
5 cloves garlic , minced
6 sprigs chopped fresh parsley
2 tablespoons chopped fresh basil , or 1 tablespoon dried basil

1/4 teaspoon chili powder
salt and fresh ground pepper, to taste
1 bay leaf
4 cups bone broth
2 cups goat milk

The soup was good - everyone (except Ali) ate up their bowlful without fuss.  Was it great?  Well, it tasted a LOT like parsnips.  We will have to see tomorrow who is willing to entertain leftovers.