Creamy Parsnip Soup Recipe

Name: Creamy Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 1 pound (2 cups) prepared sliced leeks (see note, page 61); 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces; 2 apples, peeled, cored, and cut into 1-inch pieces; 1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces; 1 can (14.5 ounces) reduced-sodium chicken broth; 1/2 cup heavy cream; Coarse salt and fresh ground pepper; Leek Garnish (recipe opposite); 1 tablespoon butter; 1/2 cup prepared sliced leeks (see note, page 61)

Servings: persons

2 tablespoons butter
1 pound (2 cups) prepared sliced leeks (see note, page 61)
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 cup heavy cream
Coarse salt and fresh ground pepper
Leek Garnish (recipe opposite)
1 tablespoon butter
1/2 cup prepared sliced leeks (see note, page 61)

1
Heat the butter in a large pot over medium heat.
2
Add the leeks (reserving 1/2 cup for garnish).
3
Cook, stirring, for 5 minutes.
4
Add the parsnips, apples, potato, broth, and 4 cups water.
5
Bring to a boil; reduce the heat and simmer, partially covered, until the vegetables are tender, 20 to 25 minutes.
6
Working in batches, puree the soup in a blender until smooth.
7
Return it to the pot; stir in the cream.
8
Season with salt and pepper.
9
Top with the leek garnish.
10
In a large skillet, heat the butter over medium-high heat.
11
Add the leeks; cook, stirring, until golden brown, about 3 minutes.

384

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 11 ingredients. The key ingredients include: 2 tablespoons butter, 1 pound (2 cups) prepared sliced leeks (see note, page 61), 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces, 2 apples, peeled, cored, and cut into 1-inch pieces, and more.

Yes, Creamy 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.

Creamy Parsnip Soup

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