in Soup Recipes

Parsnip cream soup

updated

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Ingredients for 6 servings:

  • 500 g parsnip(s)
  • 500 g potatoes
  • 2 onions
  • 1 liter vegetable broth
  • 250 ml cream
  • 2 tbsp oil
  • salt and pepper
  • nutmeg

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Roughly dice the onions and sauté in oil. Finely dice the peeled potatoes and parsnips and sauté with the onions for 3 minutes. Then pour in the vegetable stock and simmer for 30 minutes. Purée everything until smooth. Season with salt, pepper, and nutmeg. Add the cream and bring back to a boil.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Parsnip cream soup