How to Make Parsnip Soup

Parsnips are a winter vegetable with a sweet, nutty taste that's perfect for making a thick and tasty soup that embodies several levels of flavor---sweet, spicy and earthy. It works nicely as a first course, but is hearty enough to be served as a stand-alone meal. This recipe is a surefire hit and can be whipped up in under an hour. Serves eight.

Things You'll Need

  • Large saucepan
  • 8 tbsp. butter
  • 3 cups chopped parsnips
  • 2 chopped medium onions
  • 1/2 cup chopped celery
  • 2 cloves finely minced garlic
  • 2 tsp. grated fresh ginger root
  • 1 tsp. nutmeg
  • 1 tsp. thyme
  • 1 tbsp. corn starch
  • 7 cups vegetable stock
  • Blender or food processor
  • 1 cup cream
  • Salt and pepper
  • Dried parsley flakes
  • Grated carrots

Instructions

  1. Melt 8 tbsp. butter in a large saucepan. Add 3 cups chopped parsnips, 2 chopped medium onions, 1/2 cup chopped celery, 2 cloves finely minced garlic, 2 tsp. grated fresh ginger root, 1 tsp. thyme and 1 tsp. nutmeg. Simmer, stirring continuously, for eight to 10 minutes or until softened. Remove from heat.

  2. Sprinkle 1 tbsp. corn starch over the mixture and stir well to blend.

  3. Add 7 cups vegetable stock and stir well. Place the pot back on the stove and bring to a boil. Once the soup has begun to boil, reduce heat and simmer for 25 to 35 minutes.

  4. Remove from heat. Pour the soup into a blender or food processor and blend until thick and smooth. If your soup appears too thin, blend in an additional 1 tbsp. cornstarch.

  5. Pour the soup back into your saucepan and place it back on the stove. Add 1 cup ofcream and simmer for eight to 10 minutes. Salt and pepper to taste.

  6. Garnish with dried parsley flakes and grated carrots when you're ready to serve.

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