CREAMY PARSNIP SOUP

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Creamy Parsnip Soup image

This recipe adapted from Martha Stewart: Very creamy and so delicious- I love parsnips. To prepare the leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all the grit is removed.

Provided by Pat Duran

Categories     Vegetable Appetizers

Time 50m

Number Of Ingredients 13

SOUP:
2 Tbsp butter
2 c prepared sliced leeks-see above note
1 lb parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 medium sweet apples, peeled, cored and cut into 1-inch pieces
1 medium baking potato, peeled and cut into 1-inch pieces
4 c water
14 1/2 oz can reduced sodium chicken broth
1/2 c heavy cream
salt and pepper to taste
LEEK GARNISH:
1 Tbsp butter
1/2 c leeks, reserved from above

Steps:

  • 1. Soup: Heat butter in a large pot over medium heat. Add the prepared leeks (reserve 1/2 c. for garnish.) Cook stirring 5 minutes.
  • 2. Add parsnips, apples, potato, broth and 4 cups of water. Bring to a boil; reduce heat and simmer, partially covered,until vegetables are tender, about 25 minutes.
  • 3. Working in batches, puree soup in a blender until smooth. Return to pot; stir in cream. season with salt and pepper. Serve with garnish.
  • 4. Leek Garnish: In a large skillet heat butter over medium-high heat. Add the reserved leeks; cook stirring until golden brown, about 3 minutes.

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