Here’s a rich and creamy puréed parsnip soup, perfect for those cool autumn nights. Try adding a peeled and diced celeriac with the parsnips for added depth of taste!
1 onion, peeled and chopped
About 1 pound of parsnips, peeled and cut into 2-3″ chunks
Olive oil to coat bottom of soup pot
1 quart chicken or vegetable stock or enough to generously cover the parsnips
Optional: cream or milk
Salt and freshly ground pepper
- Heat soup pot over medium heat with olive oil. Add chopped onion and sauté until translucent.
- Add parsnips and stir, sautéing with the onion for about 3-5 minutes. Add chicken or vegetable stock and bring to a boil. Cover, reduce heat and let simmer for about 30 minutes; parsnips should be very soft. Turn off heat.
- Using an immersion blender, puree the soup directly in the soup pot.
- You can add a bit of cream or milk, depending on if you want a creamier soup. Add salt and pepper to taste.