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Cream of Parsnip Soup

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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)."
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Ingredients

50 m servings 249
Original recipe yields 6 servings (6 cups)

Directions

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  1. 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.
  2. 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.
  3. Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

Footnotes

  • 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


Per Serving: 249 calories; 10.2 35.4 5.8 31 1294 Full nutrition

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