Creamy Parsnip Soup

Pat Duran

By
@kitchenChatter

This recipe adapted from Martha Stewart: Very creamy and so delicious- I love parsnips.


To prepare the leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all the grit is removed.


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Comments:

Serves:

4 servings

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

SOUP:

2 Tbsp
butter
2 c
prepared sliced leeks-see above note
1 lb
parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 medium
sweet apples, peeled, cored and cut into 1-inch pieces
1 medium
baking potato, peeled and cut into 1-inch pieces
4 c
water
14 1/2 oz
can reduced sodium chicken broth
1/2 c
heavy cream
salt and pepper to taste

LEEK GARNISH:

1 Tbsp
butter
1/2 c
leeks, reserved from above

Directions Step-By-Step

1
Soup:
Heat butter in a large pot over medium heat. Add the prepared leeks (reserve 1/2 c. for garnish.) Cook stirring 5 minutes.
2
Add parsnips, apples, potato, broth and 4 cups of water. Bring to a boil; reduce heat and simmer, partially covered,until vegetables are tender, about 25 minutes.
3
Working in batches, puree soup in a blender until smooth. Return to pot; stir in cream. season with salt and pepper. Serve with garnish.
4
Leek Garnish:
In a large skillet heat butter over medium-high heat. Add the reserved leeks; cook stirring until golden brown, about 3 minutes.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American