Parsnip Soup Recipe

Name: Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Parsnips; 1/2 Onion; 2 tbsp Olive oil; 1 tbsp Butter; 2 tbsp Flour; 250 ml Chicken broth; 400 ml Milk; 100 ml Heavy cream; 1 pinch Salt; 1 Water; 1 pinch White pepper; 8 Peeled sweet chestnuts; 1 dash Paprika powder; 2 Bay leaves

Servings: persons

4 Parsnips
1/2 Onion
2 tbsp Olive oil
1 tbsp Butter
2 tbsp Flour
250 ml Chicken broth
400 ml Milk
100 ml Heavy cream
1 pinch Salt
1 Water
1 pinch White pepper
8 Peeled sweet chestnuts
1 dash Paprika powder
2 Bay leaves

1
Peel the parsnips and cut into 1 cm chunks.
2
Finely chop the onion.
3
Place a deep pot over medium heat and add the olive oil and butter.
4
Add the vegetables from Step 1 and cook over low heat until the onion is translucent.
5
Sprinkle the flour into the pot and lightly stir-fry.
6
Now add the chicken broth, a little at a time, and stir until smooth.
7
Add the heavy cream, milk, and bay leaves to the pot and simmer over low heat to reduce.
8
When the parsnips are soft, remove the pot from the heat.
9
Use a stick blender (or a regular blender) to blend the soup.
10
*At this point, the soup will still be very thick.
11
Return the pot to low heat and gradually add water until the soup is the consistency you prefer.
12
Adjust the seasoning with salt and white pepper and then strain the soup.
13
Add 2 sweet chestnuts to each bowl and pour in the soup.
14
Sprinkle with paprika powder.

452

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 14 ingredients. The key ingredients include: 4 Parsnips, 1/2 Onion, 2 tbsp Olive oil, 1 tbsp Butter, and more.

Yes, 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.

Parsnip Soup

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