Real Recipes From Real Home Cooks ®

creamy parsnip soup

(2 ratings)
Recipe by
Pat Duran
Las Vegas, NV

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 ratings)
yield 4 servings
prep time 20 Min
cook time 30 Min
method Stove Top

Ingredients For creamy parsnip soup

  • SOUP:
  • 2 Tbsp
  • 2 c
    prepared sliced leeks-see above note
  • 1 lb
    parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 2 md
    sweet apples, peeled, cored and cut into 1-inch pieces
  • 1 md
    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

  • 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.