Parsnip Recipe › Cream of Parsnip Soup

An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).

Recipe by:
Calories:249.2
Cream of Parsnip Soup
Prep:10m
Cook:40m
Ready in:50m
Serving:6 cups

Ingredients

  • ¼ cup butter
  • 1 onion, chopped
  • 1 teaspoon salt
  • 4 cups chicken broth
  • 2 pounds parsnips, peeled and chopped
  • 2 cups low-fat milk
  • salt and ground black pepper to taste

Cooking Directions

  1. Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.
  2. Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.
  3. Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.
Vegetable broth can be substituted for the chicken broth. Use whole milk instead of low-fat if preferred; Leek can be used in place of onion if desired; You can substitute white pepper for black pepper if desired; Instead of a hand blender, you can use a blender or food processor to whirl the soup in batches. Cover blender with a kitchen towel to avoid potential burns. Strain soup through a fine-mesh sieve for an ultra-smooth soup.

Nutrition Facts

  • calories249.2
  • carbohydrateContent35.4 g
  • cholesterolContent30.9 mg
  • fatContent10.2 g
  • fiberContent8.1 g
  • proteinContent5.8 g
  • saturatedFatContent6 g
  • sodiumContent1293.6 mg
  • sugarContent13.5 g
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