Real Recipes From Real Home Cooks ®

parsnip and fennel soup

Recipe by
Garrison Wayne
La Quinta, CA

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..!!!!".

yield 8 -10
prep time 25 Min
cook time 1 Hr
method Stove Top

Ingredients For parsnip and fennel soup

  • 1 lb
    parsnips, peeled, cut in 2 inch sections
  • 1 lg
    fennel bulb, no tops, rough chop
  • 2 lg
    celery ribs, rough chop
  • 2 md
    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 c
  • 3 Tbsp
    butter, unsalted
  • 3 lg
    shallots, peeled, chopped
  • 1/2 tsp
    white pepper
  • 1/2 c
    white wine
  • salt, (to taste, optional)

How To Make parsnip and fennel soup

  • 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.
  • 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.
  • 3
    Once the large pot has come to a full boil, reduce to simmer, covered for 1 hour.
  • 4
    Remove soup from heat and cool sufficiently before pureeing with an immersion blender (or in batches in a blender).
  • 5
    Serve hot with some cracked pepper and bread of choice. I like this soup with fresh, hot popovers.
  • 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.
  • 7
    This recipe yields about 12 cups of soup.