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Creamy Parsnip Soup with Parmesan and Fresh Herbs Recipe

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4.4 from 1 review

  • Author: Eliza
  • Total Time: 55 minutes
  • Yield: 10 servings

Description

This creamy and comforting parsnip soup is a delightful blend of sautéed parsnips, leeks, celery, and aromatic herbs, enhanced with white wine and Parmesan for depth of flavor. Finished with rich cream and a touch of nutmeg, it makes a perfect starter or light meal, warming you up with every spoonful.

Ingredients

Optional Toppings

  • 6-8 slices Bacon, diced (optional)

Main Ingredients

  • 3 tablespoons Unsalted Butter
  • 2 pounds Parsnips, trimmed, peeled, and cut into 1-inch pieces
  • 2 large Leeks, white and light green parts rinsed and thinly sliced (about 2 cups)
  • 2 large ribs Celery, small dice (about 3/4 cup)
  • 2 large Cloves Garlic, peeled and roughly chopped
  • 2 teaspoons Fresh Thyme Leaves
  • 1/2 teaspoon Ground Nutmeg
  • 1/4 cup Dry White Wine
  • 5 1/2 cups No-Sodium Chicken or Vegetable Stock
  • 1 whole Dry Bay Leaf
  • 1 whole Parmesan Rind (plus 1/3 cup grated Parmesan cheese)
  • 3/4 cup Heavy Cream or Half and Half (more to taste)
  • Kosher Salt and Black Pepper, to taste

Instructions

  1. Sauté Parsnips and Aromatics: In a large stockpot over medium heat, melt the unsalted butter. Add the chopped parsnips, sliced leeks, and diced celery. Cook while stirring frequently until the vegetables turn golden and soften, about 8 to 10 minutes. Add the garlic, fresh thyme leaves, and ground nutmeg. Season with 1 teaspoon kosher salt and approximately 1/2 teaspoon ground black pepper. Stir and cook for 1 minute until fragrant.
  2. Deglaze with Wine and Add Stock: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Cook for 1 to 2 minutes until the wine has mostly evaporated. Add the no-sodium stock, whole bay leaf, and Parmesan rind. Increase heat to bring the soup to a boil, then reduce immediately to a simmer. Cover and let it simmer until the parsnips are very tender, about 26 to 30 minutes.
  3. Puree the Soup: Remove and discard the bay leaf and Parmesan rind using tongs. Turn off the heat. Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer the soup in batches to a stand blender, puree, then return to the pot.
  4. Add Cream and Parmesan: Set the pot over medium-low heat. Stir in the heavy cream and 1/3 cup grated Parmesan. Heat gently, stirring constantly, for about 2 minutes until warmed through. Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thin, simmer uncovered to thicken or add more cream; if too thick, thin with extra stock.
  5. Serve: Ladle the soup into bowls. Optionally, top with crispy diced bacon or additional Parmesan. Serve immediately and enjoy the rich, velvety parsnip soup.

Notes

  • Bacon is optional but adds a delicious smoky crunch if desired.
  • Use a hand-held immersion blender for ease and minimal cleanup, or a stand blender to puree smoothly in batches.
  • If you want a richer soup, feel free to add more heavy cream to taste.
  • You can substitute chicken stock with vegetable stock for a vegetarian version.
  • This soup freezes well; cool completely before freezing in airtight containers.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: European

Find it online: https://recipekind.com/creamy-parsnip-soup-with-parmesan-and-fresh-herbs-recipe/