This was definitely a winner! Enjoy it as the snow melts and softening fields mean the harvest of spring-dug parsnips, which are extra sweet after a stay in the ground through the winter concentrates their sugars.
If you can't bear to use heavy cream, skip it or substitute milk. It won't be the same, though. For a still-tasty vegetarian version, skip the bacon and use vegetable stock.
1 Tbsp butter
2-3 large shallots, finely chopped (or 1 medium onion)
2 1/2 lbs parsnips, peeled and sliced (woody cores removed if needed)
2 1/2 lbs potatoes, peeled and cubed
1/4 tsp ground nutmeg
1 cup heavy cream
4-6 strips cooked bacon
Salt to taste
Melt the butter in a soup pot. Add the shallots and saute over medium heat for 2-3 minutes. Add the parsnips and potatoes and enough stock to cover. Bring to a boil, then reduce heat and simmer until the vegetables are tender, 15-20 minutes.
When the vegetables are tender, puree the soup using an immersion blender or do it in batches in a regular blender. Turn off the heat and stir in the nutmeg, cream, bacon, and salt. Serve hot.