Thursday

Cream of parsnip soup (recipe in the comments)
Grilled gruyere and tomato sandwiches on pumpernickel

Hot tea
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This soup is a new recipe we decided to do as a vegetarian entree for Thanksgiving. We have decided to scale back a bit on prep the day of Thanksgiving and wanted to make something ahead that we could defrost on the day. Well, I dare say, we have knocked it out of the park. This soup is AMAZING. It has a perfect earthy, fall-y taste. It's very filling and the flecks of green parsley give it just the right visual appeal. I have to admit that I had never used parsnips before (criminal for a foodie, and a veggie oriented foodie, I know), but our first experience was wholly successful and we will be dipping into the parsnip well again!

Prep Notes
Difficulty: Moderate
Chopping: Celery, onion, sage, parsnips, tomatoes
Time: 1 hour
Make ahead: We hope the soup will be great made ahead as we froze half of it! The grilled cheese is best made last minute.

Reaction
J: "I've realized I'm a parsnip fanatic."
M: " 'Grilled cheese is for the kids menu'? Oh no, I don't think so."