Cream of Parsnip Soup
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Cream of Parsnip Soup is a rich, velvety soup of pureed vegetables that is creamy and delicious. It is a perfect beginning to any meal or served all by itself.
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This quick and easy root vegetable soup is slightly sweet, with an almost nutty flavor that pairs well with the rich cream.
A soup I serve throughout the winter months and into the spring as my chives begin to grow in my kitchen garden.
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What is Parsnip Soup?
Much like Cream of Potato Soup or Creamy Carrot Soup, parsnip soup combines root vegetables simmered together in a fragrant broth and pureed together. Cream or milk is added for a delicious flavor and texture.
It’s a simple soup to make that’s hardy and perfect for chilly winter days or bright spring days when you’re still in the mood for warm soup with fresh flavors.
Parsnip Soup Ingredients
Here are the ingredients you will need to make this simple soup. Measurements are in the recipe card at the bottom of this post.
- Butter for sauteeing the vegetables (cooking oil can be substituted here).
- Vegetables: Onion, celery, potatoes and parsnips
- Chicken or vegetable stock or broth
- Seasoning: Salt and pepper
- Cream: I use half and half, but full cream or whole milk also works
- For garnish: fresh chives
How to Make This Soup
Full step-by-step instructions are in the recipe card below, but here is a quick overview.
- Saute onion and celery in butter (or oil) until tender.
- Stir in the broth, parsnips, and potatoes and bring to a boil. Reduce heat and simmer for 20 minutes or until tender.
- Puree the soup in batches using a blender or an immersion blender until the soup is smooth.
- Return to the soup pot, stir in the cream of choice, season with salt and pepper, and warm until heated.
Helpful Soup Tools
I love to use a medium size Dutch oven when making this soup, but any soup pot will do. You will also need a blender or an immersion blender to puree the soup.
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Cream of Parsnip Soup: Irresistibly Easy, Velvety, and Comforting
Equipment
Ingredients
- 2 tablespoons butter
- 1 medium onion chopped
- 2 celery ribs 1 cup, chopped
- 3 parsnips peeled and diced
- 1 medium russet potato peeled and diced
- 2 cups vegetable stock or chicken stock
- salt and freshly ground pepper to taste
- 1/2 cup half and half or milk
- small bunch fresh chives for garnish about 1 tablespoon
Instructions
- In a Dutch oven, melt the butter over medium heat and saute the onion and celery until tender, about 5 minutes. Do not let the onion brown. Stir in the parsnips and potatoes. Pour the chicken stock over the vegetables and bring to a boil. Reduce the heat to low and simmer for 20 minutes, or until the vegetables are tender.
- Remove from the heat and use an immersion blender to puree the soup. Or transfer it to a blender and puree in batches. Wipe out the Dutch oven and return the soup. Stir in the half and half, salt, and pepper to taste; cook over low heat for another 7 minutes, or until steaming.
- Ladle into soup bowls and serve with a swirl of cream, garnish with chives.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.