Parsnip Soup

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For those who've ne'er tasted a parsnip, this subtly saccharine crockery would marque a good introduction. It would beryllium an elegant summation to a autumn oregon wintertime menu.

Ingredients

measuring cup

Servings: 6-8 Makes astir 2 quarts

2 tablespoons unsalted butter
1 1/2 pounds parsnips, peeled and coarsely chopped (about 5 cups)
1 carrot, coarsely chopped (about 1/2 cup)
1/2 mean onion, coarsely chopped (about 1/2 cup)
1 ample rib celery, coarsely chopped (about 1/2 cup)
Kosher salt
6 cups homemade oregon no-salt-added chickenhearted oregon rootlike broth
1 bay leaf
2 cups dense cream
Freshly crushed achromatic pepper
Freshly grated nutmeg

Nutritional Facts

Per serving (based connected 8, utilizing rootlike broth)

Calories
310
Fat
25 g
Saturated Fat
16 g
Carbohydrates
19 g
Sodium
250 mg
Cholesterol
90 mg
Protein
2 g
Fiber
4 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by Patrick O'Connell, chef-proprietor of the Inn astatine Little Washington.

Tested by Andy Sikkenga.

Published October 9, 2012

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Updated March 14, 2026

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