parsnip and fennel soup

Name: Parsnip and Fennel Soup
Prep time: 25 min
Cook time: 1 h
Yield: 8
Cuisine: French
Ingredients: 1 pound(s) parsnips, peeled, cut in 2 inch sections; 1 large fennel bulb, no tops, rough chop; 2 large celery ribs, rough chop; 2 medium russet potatoes, peeled, cut in eighths; 4 - cubes of vegetable bouillon, or the amount to use with 8 cups water, i like rapunzel brand; 8 cup(s) water; 3 tablespoon(s) butter, unsalted; 3 large shallots, peeled, chopped; 1/2 teaspoon(s) white pepper; 1/2 cup(s) white wine; - salt, (to taste, optional)

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Garrison Wayne

La Quinta, CA

Updated on Jan 6, 2017

There is magic when you blend several vegetables together in a pureed soup. Amazingly, you can taste all of the individual ingredients. The nuance is very elegant and very satisfying. Soups of this nature are really easy to make. An immersion blender is really your best friend here. Being able to process the soup in the same pot you used to cook in is really the ultimate convenience. (Do not use an immersion blender in a non-stick pan....use only with stainless steel.) This elegant soup has a straightforward and simple approach. The end result is...."I really Love this Soup..!!!!".

Rate

prep time 25 Min

cook time 1 Hr

method Stove Top

yield 8-10 serving(s)

Ingredients

1 pound parsnips, peeled, cut in 2 inch sections
1 large fennel bulb, no tops, rough chop
2 large celery ribs, rough chop
2 medium russet potatoes, peeled, cut in eighths
4 - cubes of vegetable bouillon, or the amount to use with 8 cups water, i like rapunzel brand
8 cups water
3 tablespoons butter, unsalted
3 large shallots, peeled, chopped
1/2 teaspoon white pepper
1/2 cup white wine
- salt, (to taste, optional)

How To Make parsnip and fennel soup

Step 1

Place parsnips, fennel, celery, potatoes, bouillon, and water in a large pot and put on burner over medium heat to come to a boil.

Step 2

Meanwhile, in a small saute pan, heat the butter and saute the shallots until clear. Add the wine and white pepper. Turn heat up and reduce until the liquid is mostly evaporated. Add shallots to the large pot with the other vegetables.
Step 3

Once the large pot has come to a full boil, reduce to simmer, covered for 1 hour.
Step 4

Remove soup from heat and cool sufficiently before pureeing with an immersion blender (or in batches in a blender).
Step 5

Serve hot with some cracked pepper and bread of choice. I like this soup with fresh, hot popovers.
Step 6

Optional: you may reheat this soup with some heavy cream and adjust salt and pepper....but it is delicious, in it's lower calorie version, served plain.
Step 7

This recipe yields about 12 cups of soup.
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