|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 34g||12%|
|Dietary Fiber 6g||21%|
|Total Sugars 13g|
|Vitamin C 23mg||114%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Parsnips may look like overgrown mutated white carrots, but they have a fabulously sweet and nutty flavor that's all their own. In this recipe, parsnips are used to make a simple but satisfying creamy soup that's perfect for a chilly night. When combined with sautéed leeks and garlic, pureed until smooth, and then finished with some milk and fresh herbs, this simple root vegetable turns into a delicious soup.
Serve it as a humble supper all on its own with crusty bread or crackers, or add a fresh tossed green salad or cheese-garnished salad of hearty winter greens for more of a dinner. This simple soup is also lovely as an elegant first course to a more substantial meal.
1 medium leek, or onion
2 ounces (4 tablespoons) unsalted butter
1 teaspoon fine sea salt, plus more to taste
1 clove garlic, minced
2 pounds parsnips, peeled and chopped
4 cups chicken broth, or vegetable broth
2 cups low-fat or whole milk
1 dash freshly ground black pepper, or white pepper, or to taste
Chopped fresh herbs, for garnish (such as chervil, parsley, or chives)
Gather the ingredients.
Melt the butter in a large pot over medium-low heat. Add the chopped leek or onion and the salt and cook, stirring occasionally, until the leek or onion is a bit creamy looking, about 10 minutes. Adjust the heat, if needed, so they cook but don't start to brown.
Add the garlic to the pan and cook, stirring, until the garlic is fragrant, about 1 minute.
Add the parsnips and the broth and bring to a boil. Reduce the heat to maintain a steady simmer and cook until the parsnips are very tender to the bite, about 20 minutes.
Puree the soup until very smooth. The easiest way to do this is to use a handheld immersion blender. Alternatively, work in batches and transfer the soup to a blender or food processor (cover the blender with a kitchen towel to avoid potential burns) and whirl each batch until utterly smooth. For a truly ultrasmooth soup, strain through a fine-mesh sieve, if you like. Return the soup to the pot.
Add the milk and gently heat, stirring occasionally, until nice and hot all the way through. (Be careful not to let the soup come to a boil since that will curdle the milk.) Season to taste with salt and pepper.
Serve hot, garnished with fresh chopped herbs. Enjoy.
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.