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The Project: Cream of parsnip soup with crisp-fried pancetta

December 10, 2010 |  2:27 pm

Parsnips Each Friday we highlight an L.A. Times Test Kitchen recipe that's perfect for weekend cooking -- when you have a little more time on your hands. This week's recipe: Cream of parsnip soup with crisp-fried pancetta.

The recipe takes about 90 minutes to make, but don't be scared off. You'll be rewarded with a silky, rich purée.

If you try it, or any other recipe from the L.A. Times Test Kitchen, please let us know about it and take a picture: Upload your photos here.

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-- Rene Lynch
Twitter / renelynch

 

Photo: Kirk McKoy / Los Angeles Times

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