Cream of Parsnip Soup recipe

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Ingredients

¼ cup butter
1 onion, chopped
1 teaspoon salt
4 cups chicken broth
2 pounds parsnips, peeled and chopped
2 cups low-fat milk
salt and ground black pepper to taste

Nutrition Info

249.2 calories
carbohydrate: 35.4 g
cholesterol: 30.9 mg
fat: 10.2 g
fiber: 8.1 g
protein: 5.8 g
saturatedFat: 6 g
servingSize: -
sodium: 1293.6 mg
sugar: 13.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.

  2. Stir garlic into the onion mixture, cook until fragrant, about 1 minute. Add chicken broth and parsnips, bring to a boil. Reduce heat to a steady simmer, cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.

  3. Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.

Recipe Yield

6 cups

Recipe Note

An easy and quick recipe. It's a delicious soup for cold days. Garnish fresh herbs if you like (chervil, parsley, and/or chives are nice).

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