Maple Parsnip Soup Recipe

Name: Maple Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter (can use part olive oil); 1 lb parsnip, chopped; 2 medium onions, chopped; 2 garlic cloves (minced); 6 cups chicken broth; 1/4 teaspoon ground nutmeg; 1/2 cup light cream; 1/3 cup maple syrup; 2 tablespoons Dijon mustard, ' (or to taste); salt

Servings: persons

3 tablespoons butter (can use part olive oil)
1 lb parsnip, chopped
2 medium onions, chopped
2 garlic cloves (minced)
6 cups chicken broth
1/4 teaspoon ground nutmeg
1/2 cup light cream
1/3 cup maple syrup
2 tablespoons Dijon mustard, ' (or to taste)
salt

1
Melt butter in a heavy-bottomed soup pot until beginning to brown.
2
Add parsnips, onions, and garlic and saute until onions are translucent but not brown.
3
Add chicken broth and nutmeg and bring to simmer. Cook until parsnips are soft, 40 minutes.
4
Add evaporated milk and remove from heat.
5
Pour into blender and puree until velvety smooth. Stir in remaining ingredients.
6
Serve garnished with nuts or croutons.

919

kcal

Calories

Fat

Carbs

116

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: 3 tablespoons butter (can use part olive oil), 1 lb parsnip, chopped, 2 medium onions, chopped, 2 garlic cloves (minced), and more.

Yes, Maple 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.

Maple Parsnip Soup

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