Are you looking for a quick, no-fuss cream of parsnip soup recipe? Look no further. This simple recipe will take between 45 minutes and 1-hour to complete. You probably have most of the ingredients at home in your fridge or pantry. And, it’s a great homemade flavor everyone in the will love, even the pickiest of eaters.
Whether you’re looking for a tasty recipe after a long day at work or something to help get you over that cold that’s been lingering for a few days, we’ve got the perfect homemade cream of parsnip soup recipe for you to try out.
Okay, as we mentioned above, you probably have most, if not all, of these ingredients lying around in the kitchen and your herb garden. You’ll need
- 2-tsp unsalted butter
- 3/4-cup heavy cream
- 3/4-tsp salt (+/- as needed)
- Pinch of pepper
- 1-cup diced shallots
- 1/4-cup diced onions
- 3/4-cup white wine
- 5 cups (1.18 l) of chicken stock
- 3.5 cups (0.83 l) of peeled parsnips
- 3/4-tsp white vinegar
You’ll combine these ingredients to prepare your cream of parsnip soup.
To prepare your cream of parsnip soup recipe, you’ll melt your butter over low to medium heat. To the pan, you’ll add the shallots, onions, and vinegar stir until it’s translucent in the pan, or up to about 5 minutes. Add your wine and bring this to a simmer. You’ll then add the
- Chicken stock
- Salt and pepper and bring this to a boil.
It will take about 45 minutes for the parsnips to soften. Remove the ingredients and place them in an immersion blender to purée. You’ll then take the purée, and place it back in your pan on a low to medium setting, slowly adding and whisking in the heavy cream. You’ll set the ingredients over low heat and reheat it when you’re ready to serve.
The total preparation time is about one hour, after adding and whisking in your heavy cream.
- This recipe makes approximately 6 servings