Cream of Parsnip Soup
Indulge in the velvety elegance of Cream of Parsnip Soup, a comforting and flavorful dish that’s perfect for cozy evenings or as a sophisticated starter. This creamy soup combines the earthy sweetness of tender parsnips with the richness of heavy cream, balanced by aromatic notes of sautéed onion, garlic, and a hint of nutmeg. Simmered in vegetable broth and puréed to a silky, smooth consistency, this recipe is seasoned to perfection with fresh thyme and a drizzle of olive oil for an extra touch of refinement. Ready in just 45 minutes, this dish is a breeze to make and pairs beautifully with crusty bread for a complete and satisfying meal. Whether you’re looking for a warming comfort food or an impressive addition to your dinner table, this recipe effortlessly delivers on both flavor and presentation.
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Recipe Information
Ingredients
- 4 medium parsnips
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 2 large garlic cloves
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon ground nutmeg
- 1 teaspoon fresh thyme leaves
- 1 teaspoon olive oil
- 4 slices crusty bread (optional, for serving)
Instructions
Peel the parsnips and cut them into 1/2-inch pieces.
Chop the onion and mince the garlic cloves.
In a large pot, heat the unsalted butter over medium heat until melted.
Add the chopped onion to the pot and sauté for 5-7 minutes until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the parsnip pieces to the pot and stir to combine with the onion and garlic.
Pour in the vegetable broth, ensuring the parsnips are fully submerged, and bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20 minutes or until the parsnips are tender when pierced with a fork.
Turn off the heat and use an immersion blender to purée the soup until smooth. Alternatively, carefully transfer the mixture in batches to a countertop blender and process until smooth.
Return the soup to the pot over low heat and stir in the heavy cream.
Season the soup with salt, black pepper, ground nutmeg, and fresh thyme leaves, adjusting to taste.
Drizzle the olive oil on top as a garnish before serving, if desired.
Serve hot with slices of crusty bread, if using. Enjoy!
Nutrition Facts
Calories |
2558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 71.0 g | 355% | |
| Polyunsaturated Fat | 7.7 g | ||
| Cholesterol | 311 mg | 104% | |
| Sodium | 6464 mg | 281% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 33.4 g | 119% | |
| Total Sugars | 43.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 3683 mg | 78% | |
*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.
