Creamy Parsnip Soup
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Servings
4
Yield
4 servings
Calories
Approximately 280 calories
This Creamy Parsnip Soup is a testament to the beauty of simplicity in cooking.
Made with the humble yet flavorful parsnip, this soup transforms the root vegetable into a creamy, luxurious dish that’s both comforting and sophisticated.
The natural sweetness of parsnips is enhanced by a gentle simmering process and then perfectly balanced with a hint of garlic and onion, resulting in a soup that’s both nourishing and satisfying.
A splash of cream adds a velvety texture, making each spoonful a rich and comforting experience.
Ideal for chilly evenings or as a hearty lunch, this soup serves as a delightful reminder of how simple ingredients can create something truly special.
Whether you’re a culinary expert or someone who enjoys the simplicity of home-cooked meals, this Creamy Parsnip Soup is sure to impress with its depth of flavor and elegant simplicity.
Ingredients
- 2 tablespoons of unsalted butter
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 1.5 pounds of parsnips, peeled and chopped
- 4 cups of vegetable broth
- 1/2 cup of heavy cream
- Salt and pepper to taste
- Optional garnishes: chopped parsley, crème fraîche, or a drizzle of olive oil
- Comments: Choosing young, tender parsnips will result in a sweeter soup.
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and garlic, and cook until soft and translucent, about 5 minutes.
- Add the chopped parsnips to the pot and cook for another 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer until the parsnips are soft, about 20 minutes.
- Once the parsnips are tender, use an immersion blender to puree the soup until smooth.
- Stir in the heavy cream and season with salt and pepper. Warm the soup gently over low heat; do not allow it to boil after adding the cream.
- Serve hot, garnished with your choice of parsley, crème fraîche, or a drizzle of olive oil.
Tips & Tricks
- For a vegan version, substitute the butter with olive oil and the heavy cream with coconut milk or almond milk for a dairy-free alternative.
- Roasting the parsnips before adding them to the soup can enhance their natural sweetness and add depth to the soup’s flavor.
- This soup pairs beautifully with crusty bread or a side salad for a complete meal.
Mise en Place
Ingredients
Utensils
- Unsalted butter
- Onion
- Garlic
- Parsnips
- Vegetable broth
- Heavy cream
- Salt and pepper
- Optional garnishes: parsley, crème fraîche, olive oil
- Large pot
- Immersion blender
- Measuring cups and spoons
- Ladle
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