Cream Of Parsnip Soup With Parsnip Chips – a delicious recipe with parsnips, butter, onion, white wine, vegetable stock, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Slice one small parsnip as thinly as possible. Roughly chop the remaining. Melt the butter in a saucepan and gently saute the chopped parsnips and onion for 10 minutes, stirring frequently.
2
Stir in the wine and stock and bring to a gentle simmer. Cover and cook for about 25 minutes until the parsnips are very tender.
3
Heat the oil in a frying pan and cook the parsnip slices for 5-6 minutes or until crisped and golden. Transfer to a paper towel lined plate.
4
Blend the soup using a food processor or immersion blender until smooth. Stir in the cream and season to taste. Mix the sour cream with the milk. Ladle the soup into bowls. Drizzle with sour cream and top with parsnip crisps. Garnish with parsley.
326
kcal
Calories
33
g
Fat
6
g
Carbs
4
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 3/4 lbs parsnips, 2 tbsp butter, 1 None onion, chopped, 1/4 cup dry white wine, and more.
Yes, Cream Of Parsnip Soup With Parsnip Chips 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.
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