Cream of Parisian Vegetable Soup
Indulge in the velvety elegance of Cream of Parisian Vegetable Soup, a timeless recipe that celebrates the delicate flavors of fresh, hand-picked vegetables. Perfectly balanced and irresistibly creamy, this soup brings together tender leeks, sweet carrots, earthy parsnips, and buttery Yukon gold potatoes, all simmered gently in a fragrant broth infused with fresh thyme and a hint of bay leaf. Finished with a touch of rich heavy cream, this refined soup is blended to silky perfection and garnished with a sprinkle of vibrant parsley for an added burst of color and flavor. Ready in just under an hour and ideal for cozy dinners or light lunch pairings, this Parisian-inspired creation is the epitome of comfort and sophistication. Keywords: Parisian vegetable soup, creamy vegetable soup, French soup recipe, hearty vegetable soup, easy soup recipe.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 cup leek (white and light green parts), chopped
- 1 medium onion, diced
- 2 medium carrot, peeled and chopped
- 1 medium parsnip, peeled and chopped
- 2 celery stalk, chopped
- 2 medium Yukon gold potatoes, peeled and diced
- 6 cups vegetable stock (or chicken stock for non-vegetarian)
- 1 cup heavy cream
- 3 fresh thyme sprigs
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat.
Add the chopped leek and diced onion to the pot. Sauté for 5-7 minutes, stirring frequently, until softened and fragrant.
Add the chopped carrots, parsnip, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally, to slightly soften the vegetables.
Pour in the vegetable stock, ensuring all the vegetables are covered. Add the thyme sprigs and bay leaf.
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 25-30 minutes, or until the vegetables are tender.
Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender (or transfer the soup to a countertop blender in batches) to blend the soup until smooth and creamy.
Stir in the heavy cream, and season the soup with salt and black pepper to taste.
Allow the soup to warm through for another 5 minutes over low heat, but do not let it boil.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
1478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.8 g | 150% | |
| Saturated Fat | 67.5 g | 338% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 8105 mg | 352% | |
| Total Carbohydrate | 82.5 g | 30% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 33.8 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 339 mg | 26% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2567 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
