Cream of Parsnip Soup
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).
Gallery
Recipe Summary
Ingredients
6
Original recipe yields 6 servings
Directions
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; protein 5.8g; carbohydrates 35.4g; fat 10.2g; cholesterol 30.9mg; sodium 1293.6mg.
Full Nutrition
