This recipe comes from Geoff Rhyne, executive chef at Naperville's Sugar Toad. Don't mention the parsnips (or, Chef Rhyne says, swap in carrots), and your kids will have a blast with the homemade marshmallow garnish!
Chef's Thanksgiving Tip:
"If you know you want to make a soup, make it ahead of time. Same with vegetables. You can cook vegetables like green beans and brussels sprouts about halfway in salted water, drain and place in a bowl of ice water to stop the cooking and lock in the color. When it's time to serve, just toss in a pan with a little butter or olive oil and heat through."
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Chef Rhyne's marshmallow-garnished starter is a treat for the whole family.