Parsnip Soup

Parsnip Soup
Yields1 Serving
  1 tbsp (15 mL) each butter and vegetable oil
  2 Ontario Onions, diced
  1 lb (500 g) Ontario Parsnips, scrubbed and sliced into 1/2-inch (1 cm)thick coins
  1 tsp (5 mL) dried rosemary leaves
  2 cups (500 mL) sodium-reduced chicken broth
  2 cups (500 mL) 5% cream
  Salt and pepper
1

In large saucepan, melt butter with oil over medium heat; cook onions, stirring often for 5 to 7 minutes or until softened and golden brown. Add parsnips and rosemary; cook, stirring for 1 minute.

2
3

Add broth and bring to boil over high heat. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until parsnips are very soft.

4
5

Add cream, stirring well. In a blender, purée until smooth. Season with salt and pepper to taste. Return to heat if cooled down, or serve right away. (Can be made 1 day in advance and reheated over low heat.)

Category

Ingredients

  1 tbsp (15 mL) each butter and vegetable oil
  2 Ontario Onions, diced
  1 lb (500 g) Ontario Parsnips, scrubbed and sliced into 1/2-inch (1 cm)thick coins
  1 tsp (5 mL) dried rosemary leaves
  2 cups (500 mL) sodium-reduced chicken broth
  2 cups (500 mL) 5% cream
  Salt and pepper

Directions

1

In large saucepan, melt butter with oil over medium heat; cook onions, stirring often for 5 to 7 minutes or until softened and golden brown. Add parsnips and rosemary; cook, stirring for 1 minute.

2
3

Add broth and bring to boil over high heat. Reduce heat to medium-low, cover and simmer for 20 to 25 minutes or until parsnips are very soft.

4
5

Add cream, stirring well. In a blender, purée until smooth. Season with salt and pepper to taste. Return to heat if cooled down, or serve right away. (Can be made 1 day in advance and reheated over low heat.)

Parsnip Soup

Leave a Reply