Parsnip soup
Published on October 21, 2014 | In By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 12
    • 1,2 litres
    • Difficulty Level

Creamy parsnip soup with creme fraiche, toasted almonds and freshly ground pepper. A real autumn dish with full focus on the delicate flavours of parsnip.

The soup is made of few ingredients and is really easy to make. It takes 30-60 minutes to make the soup but most of the time, the soup doesn’t need any attention.

Parsnip soup can be made ahead time e.g. the day before you need it. Store the soup in the fridge and warm it through gently before serving.

This parsnip soup is served with sour cream and almonds but vary it any way you like. Try serving it with small pieces of bacon and chives or a piece of steamed white fish and chervil.

If you don’t grow your own parsnips or know what to look for, it can be hard to tell the diffence between parsnip and parsley root. To learn more about parsnip and parsley root click here.

Recipe Rating

  • (4 /5)
  • 1 rating

Ingredients

  • 1 onion, diced
  • 700 g parsnip, peeled
  • 1 tbsp butter or olive oil
  • 25 ml cider vinegar
  • 1 litre of chicken or vegetable stock
  • 200 ml single cream
  • Salt
  • Pepper
  • 100 ml creme fraiche or sour cream
  • 40 g almonds, blanched and toasted

Nutrition Info

Instructions

  1. Heat a pan on medium heat and sweat the onion in butter or olive oil for 5 minutes until translucent.
  2. Cut the parsnips into smaller chunks. Put the chunks into the pan and sweat for another 5 minutes. Add the vinegar and let it almost evaporate.
  3. Pour the chicken or vegetable stock into the pan and bring it to the boil. Simmer until the chunks of parsnips are cooked through. It will take approximately 20-40 minutes, depending on size.
  4. Blend the soup and pour it into a clean pan. If you want the soup really smooth, sieve the soup to avoid any chunks of parsnip. Season with salt.
  5. Serve the soup in hot bowls with a spoonful of creme fraiche or sour cream, some toasted almonds and a bit of freshly ground pepper.

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