Cream Of Parsnip Soup Recipe

Name: Cream Of Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons unsalted butter; 1 cup diced shallots (about 3); 1/4 cup diced onion; 3/4 cup white wine; 3 1/2 cups peeled, chopped parsnips (about 9 small); 5 cups chicken stock (see Chef's notes, below); 3/4 teaspoon white balsamic vinegar; 3/4 teaspoon salt; Pinch pepper; 3/4 cup half-and-half

Servings: persons

2 teaspoons unsalted butter
1 cup diced shallots (about 3)
1/4 cup diced onion
3/4 cup white wine
3 1/2 cups peeled, chopped parsnips (about 9 small)
5 cups chicken stock (see Chef's notes, below)
3/4 teaspoon white balsamic vinegar
3/4 teaspoon salt
Pinch pepper
3/4 cup half-and-half

1
In wide saucepan over medium-low heat, melt butter. Add shallots and onion and saute, stirring, until translucent, about 4 minutes. Add wine, stir well, and bring to boil. Reduce heat to medium-low and simmer until wine is reduced by half, about 10 minutes.
2
Add parsnips, chicken stock, vinegar, salt, and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, about 45 minutes. Remove pan from heat and use immersion blender to puree the soup (or cool slightly and puree in batches in standing blender, transferring puree to clean saucepan). Whisk in half-and-half. Set over low heat and rewarm until steaming. Serve 3/4 cup portions in soup bowls.

519

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 teaspoons unsalted butter, 1 cup diced shallots (about 3), 1/4 cup diced onion, 3/4 cup white wine, and more.

Yes, Cream Of Parsnip Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Parsnip Soup

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