Creamy Parsnip Soup

Pat Duran


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.


★★★★☆ 2 votes

4 servings
20 Min
30 Min
Stove Top


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2 Tbsp
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
14 1/2 oz
can reduced sodium chicken broth
1/2 c
heavy cream
salt and pepper to taste


1 Tbsp
1/2 c
leeks, reserved from above

How to Make Creamy Parsnip Soup


  • 1Soup:
    Heat butter in a large pot over medium heat. Add the prepared leeks (reserve 1/2 c. for garnish.) Cook stirring 5 minutes.
  • 2Add 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.
  • 3Working in batches, puree soup in a blender until smooth. Return to pot; stir in cream. season with salt and pepper. Serve with garnish.
  • 4Leek Garnish:
    In a large skillet heat butter over medium-high heat. Add the reserved leeks; cook stirring until golden brown, about 3 minutes.

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About Creamy Parsnip Soup

Main Ingredient: Vegetable
Regional Style: American

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