Rating: 4 stars
2 Ratings
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An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).

Recipe Summary

40 mins
50 mins
10 mins
6 cups


Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.

  • Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.

  • Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

Cook's Notes:

Vegetable broth can be substituted for the chicken broth. Use whole milk instead of low-fat if preferred.

Leek can be used in place of onion if desired.

You can substitute white pepper for black pepper if desired.

Instead of a hand blender, you can use a blender or food processor to whirl the soup in batches. Cover blender with a kitchen towel to avoid potential burns. Strain soup through a fine-mesh sieve for an ultra-smooth soup.

Nutrition Facts

249 calories; protein 5.8g; carbohydrates 35.4g; fat 10.2g; cholesterol 30.9mg; sodium 1293.6mg. Full Nutrition