Adapted from Chef’s Table featured chef Mary Cleaver.* There are two parts to this recipe: The Soup and the Spiced Oil Makes 8 to 10 serving For ROASTED PARSNIP SOUP: INGREDIENTS: 2 ½ pounds parsnips, peeled and diced (I do not have a scale so I used about 12 cups) 1/2 cup olive oil Kosher salt and freshly ground black …