Creamy Parsnip Soup

Serves 6-8

 

2 tablespoons olive oil

1 pound leeks or onions, sliced

2 cloves garlic, minced

2 pounds parsnips, peeled, trimmed and cut into 1” pieces

1 medium potato, diced

2 apples, cored and cut into 1” pieces

6 cups vegetable stock

Salt and pepper to taste

½ cup chives, minced, for garnish

  1. In a large saucepan, warm the oil over medium heat and add the leeks or onions and sauté until transparent, about 5 minutes. Add garlic and sauté for another 2 minutes.

  2. Add parsnips, potato and apple.  Add broth and bring to boil. Reduce heat and simmer, partially covered until vegetables are tender, 20-25 minutes.

  3. Remove the soup from the heat, cool and using an immerser, blend until the mixture is smooth and silky. Season with salt and pepper.

  4. Garnish: Finely chop chives or cut with a scissors.  Sprinkle on top of each soup bowl.

Expanding the Table

Substitutions

Allium free: Omit garlic and onions, substituting ½ fennel bulb and 2 stalks celery, both diced.

Variations

1. Substitute sweet potatoes, acorn or butternut squash or carrots for the parsnips. Each has a different but wonderful flavor and color.

2. Use a chicken stock for a heartier taste.

  • Facebook Social Icon
  • Twitter Social Icon
  • Pinterest Social Icon
  • Instagram Social Icon
Parler_logo.png

Eat, Read and Dream. Order for the holidays!!  Inspired by my Foodie Lit columns and now available on Amazon & Book Baby. Order now!

Bragmedallion Cover smaller (1).jpeg

Contact Us!

Joining our mailing list will subscribe you to our free weekly Shoutouts and blog. We never share your name or email.

Check out our editing and content strategy services, Editing Unlimited!