If you’re in search of a delicious, no-fuss, and comforting homemade cream of parsnip soup, look no further! This simple yet flavorful recipe takes just under an hour to prepare and is a perfect dish to warm up on chilly days. Plus, with common pantry ingredients, you may not even need a special grocery trip to make it.
Whether you’re craving a soothing meal after a long day, looking for a dish to impress guests, or simply want a bowl of creamy goodness to help fight off a cold, this homemade parsnip soup is sure to hit the spot. Let’s dive into the details, from ingredients to preparation, along with nutritional information and helpful cooking tips.
Why You’ll Love This Parsnip Soup
- Easy to make: Simple steps and minimal prep time.
- Rich and creamy: The heavy cream gives this soup a luscious texture.
- Naturally sweet: Parsnips have a delicate, nutty sweetness that pairs beautifully with the savory flavors.
- Great for all seasons: Enjoy it as a cozy winter dish or a light summer appetizer.
- Impress guests: This soup looks elegant when served with a garnish of fresh herbs.
Recipe Overview
| Category | Details |
|---|---|
| Cuisine | European, Comfort Food |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty | Easy |
Equipment Needed
Before getting started, make sure you have the following kitchen tools:
- Large saucepan or stockpot
- Wooden spoon (for stirring)
- Chef’s knife (for chopping vegetables)
- Cutting board
- Measuring cups and spoons
- Immersion blender (or a standard blender for puréeing)
- Ladle (for serving)
Ingredients Table
Here’s what you’ll need, along with US and Metric measurements:
| Ingredient | US Measurement | Metric Measurement |
|---|---|---|
| Unsalted butter | 2 tsp | 10g |
| Heavy cream | ¾ cup | 180ml |
| Salt | ¾ tsp | 4.5g |
| Black pepper | Pinch | Pinch |
| Shallots (diced) | 1 cup | 160g |
| Onion (diced) | ¼ cup | 40g |
| White wine | ¾ cup | 180ml |
| Chicken stock | 5 cups | 1.18 L |
| Parsnips (peeled & chopped) | 3.5 cups | 830ml |
| White vinegar | ¾ tsp | 4ml |
Step-by-Step Preparation Instructions
Step 1: Sauté the Aromatics
- Melt butter in a large saucepan over medium heat.
- Add diced shallots, onions, and white vinegar, stirring occasionally.
- Cook until the onions and shallots turn translucent (about 5 minutes).
Step 2: Simmer the Soup
- Pour in white wine and bring to a gentle simmer.
- Add parsnips, chicken stock, salt, and black pepper to the pot.
- Increase heat and bring the mixture to a boil.
- Reduce heat to low-medium and let simmer for 45 minutes, or until parsnips are soft.
Step 3: Blend to Perfection
- Remove the pot from heat and let it cool slightly.
- Use an immersion blender (or transfer the soup in batches to a blender) and purée until completely smooth.
Step 4: Add the Creamy Touch
- Return the puréed soup to the pot and reheat over low heat.
- Slowly add heavy cream, whisking continuously to blend it in smoothly.
- Simmer for a few more minutes to allow the flavors to meld.
Step 5: Serve and Enjoy
- Taste and adjust seasoning if necessary.
- Ladle into bowls and garnish with fresh herbs (optional).
- Serve warm and enjoy!
Serving Suggestions
This creamy parsnip soup is delicious on its own but pairs well with:
- Crusty bread or garlic toast
- A drizzle of olive oil for added richness
- Crumbled crispy bacon for extra flavor
- Fresh herbs (parsley, thyme, or chives)
- A sprinkle of nutmeg for a warm, aromatic touch
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~210 kcal |
| Carbohydrates | 18g |
| Protein | 4g |
| Fat | 14g |
| Saturated Fat | 8g |
| Fiber | 4g |
| Sugar | 5g |
| Sodium | 420mg |
Pro Tips for the Best Parsnip Soup
✅ Choose fresh parsnips — Look for firm, pale, and smooth parsnips for the best flavor. Avoid ones that are soft or shriveled.
✅ Enhance flavor — Sautéing the shallots and onions until caramelized will add depth to the soup.
✅ Use homemade chicken stock — If possible, use homemade stock for a richer, more authentic taste.
✅ Don’t rush the blending — Take your time to blend the soup until silky smooth for the best texture.
✅ Adjust consistency — If the soup is too thick, add a little extra chicken stock or cream to thin it out.
✅ Make it vegetarian — Swap chicken stock for vegetable broth to make this a vegetarian-friendly soup.
Storage and Reheating Instructions
Refrigeration
- Allow the soup to cool before transferring it to an airtight container.
- Store in the refrigerator for up to 4 days.
Freezing
- Pour into freezer-safe containers and store for up to 3 months.
- Thaw in the refrigerator overnight before reheating.
Reheating
- Warm the soup over low heat on the stove, stirring occasionally.
- If needed, add a little extra cream or stock to restore the original texture.
Frequently Asked Questions
Can I make this soup dairy-free?
Yes! Substitute coconut cream or cashew cream for the heavy cream, and use olive oil instead of butter.
What can I use instead of white wine?
If you prefer to skip the wine, use extra chicken stock with a squeeze of lemon juice to replicate the acidity.
Can I use a different root vegetable?
Absolutely! Try replacing half the parsnips with carrots, turnips, or potatoes for a different variation.
Final Thoughts
This homemade cream of parsnip soup is a wonderful dish for any occasion. It’s easy to prepare, rich in flavor, and packed with comfort. Whether you’re making it as a weeknight dinner, a holiday starter, or a meal-prep staple, this creamy soup is sure to be a favorite in your kitchen.
Give it a try and let us know how it turns out! Happy cooking! 🍲✨
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