Best Parsnip And Fennel Soup Recipes

Fennel, Parsnip and Cumin Soup image

Provided by English_Rose

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

1 ounce butter
3 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1 teaspoon ground cumin
2 lbs parsnips, peeled sliced and quartered
1 lb fennel, chopped
5 cups vegetable broth
salt & freshly ground black pepper

Steps:

Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes.
Mix in the cumin, then add in the parsnip and fennel, stirring well.
Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper.
Cool slightly, then blend until smooth using a hand or jug blender.
Reheat gently over a low heat.
Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.

Nutrition Facts : Calories 241.2, Fat 11.3, SaturatedFat 3.5, Cholesterol 10.2, Sodium 83.2, Carbohydrate 35.1, Fiber 10.1, Sugar 8.1, Protein 3.1

Parsnip and Fennel Soup image

Provided by Garrison Wayne @TheOrganizedChef

Number Of Ingredients 11

1 pound(s) parsnips, peeled, cut in 2 inch sections
1 large fennel bulb, no tops, rough chop
2 large celery ribs, rough chop
2 medium russet potatoes, peeled, cut in eighths
4 - cubes of vegetable bouillon, or the amount to use with 8 cups water, i like rapunzel brand
8 cup(s) water
3 tablespoon(s) butter, unsalted
3 large shallots, peeled, chopped
1/2 teaspoon(s) white pepper
1/2 cup(s) white wine
- salt, (to taste, optional)

Steps:

Place parsnips, fennel, celery, potatoes, bouillon, and water in a large pot and put on burner over medium heat to come to a boil.
Meanwhile, in a small saute pan, heat the butter and saute the shallots until clear. Add the wine and white pepper. Turn heat up and reduce until the liquid is mostly evaporated. Add shallots to the large pot with the other vegetables.
Once the large pot has come to a full boil, reduce to simmer, covered for 1 hour.
Remove soup from heat and cool sufficiently before pureeing with an immersion blender (or in batches in a blender).
Serve hot with some cracked pepper and bread of choice. I like this soup with fresh, hot popovers.
Optional: you may reheat this soup with some heavy cream and adjust salt and pepper....but it is delicious, in it's lower calorie version, served plain.
This recipe yields about 12 cups of soup.