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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Recipe Summary

prep:
10 mins
cook:
40 mins
total:
50 mins
Servings:
6
Yield:
6 cups
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Ingredients

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

Directions

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.

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  • 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
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/15/2020
I like it.I just added some carots.but other than that everything on the recipe stayed the same. Read More
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/15/2020
I like it.I just added some carots.but other than that everything on the recipe stayed the same. Read More
Rating: 4 stars
11/21/2018
Nice soup.. parsnips are a little sweet so I added a bit of spice to this Read More
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