CREAMY ROASTED PARSNIP SOUP
Wintry spices make this a rich, creamy, and flavorful holiday favorite!
Provided by Alan Dorchak
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h30m
Yield 10
Number Of Ingredients 18
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
- Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
- Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 23.9 g, Cholesterol 22.1 mg, Fat 9.7 g, Fiber 5.7 g, Protein 2.9 g, SaturatedFat 4.5 g, Sodium 361.5 mg, Sugar 8.8 g
CREAMY CARROT PARSNIP SOUP
Our farm family would eat soup every day as long as it didn't come from a can! This smooth creamy concoction tastes like it's fresh from the garden. A subtle hint of horseradish and ginger sparks every steaming spoonful.
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 12 servings (3 quarts).
Number Of Ingredients 14
Steps:
- Place first six ingredients in a 6-qt. stockpot; bring to a boil. Reduce heat; simmer, covered, until vegetables are very tender, 25-30 minutes., In a small skillet, heat butter over medium-high heat; saute onion, garlic, horseradish and ginger until onion is tender. Add to carrot mixture. Puree soup using an immersion blender or cool slightly and puree soup in batches in a blender. Stir in buttermilk; heat through (do not boil). Serve with sour cream and, if desired, dill.
Nutrition Facts : Calories 140 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 690mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 6g fiber), Protein 4g protein. Diabetic Exchanges
CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
- Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
- Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
- To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
CREAMY LEEK AND PARSNIP SOUP
This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Provided by David Tanis
Categories weeknight, soups and stews, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
- Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
- Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
- With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
- Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
CREAMY PARSNIP AND CAULIFLOWER SOUP
This smooth and satisfying soup blends the flavors of cauliflower and parsnip with a hint of rosemary and chive.
Provided by Food Network Kitchen
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat the oil in a large wide pot over medium heat. Add the onion, a large pinch of salt and a few grinds of pepper; cook, stirring occasionally, until the onions are tender but not browned, about 10 minutes. Add the garlic, rosemary and nutmeg; cook until the garlic is softened, about 30 seconds more.
- Add the parsnips, cauliflower, broth and 2 cups water. Bring to a boil, reduce the heat to maintain a simmer, cover and simmer until the parsnips and cauliflower are tender, about 20 minutes. Cool 5 minutes.
- Carefully puree in batches in a blender until smooth, taking care not to fill the carafe more than half full per batch, or directly in the pot with an immersion blender. Reheat the soup over medium heat, stirring occasionally, until steaming. Stir in the half-and-half and adjust the seasoning with additional salt and pepper. Add a few splashes of hot water if the soup is too thick. Top with a piece of roasted cauliflower and roasted parsnip. Sprinkle with the chives.
CREAMY PARSNIP WITH GINGER SOUP
A pureed vegetable soup can be an impressive, easy and affordable first course for an elegant dinner, or even a light dinner on its own with salad and bread.
Provided by USA WEEKEND columnist Pam Anderson
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 8
Number Of Ingredients 14
Steps:
- Heat oil over medium-high heat in a large, deep saute pan until shimmering.
- Add parsnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes.
- Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer.
- Add ginger, cardamom, allspice and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer.
- Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until parsnips are tender, about 10 minutes.
- Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.)
- Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Nutrition Facts : Calories 177.4 calories, Carbohydrate 20 g, Cholesterol 20.6 mg, Fat 10.3 g, Fiber 4.6 g, Protein 2.7 g, SaturatedFat 4.7 g, Sodium 38.6 mg, Sugar 5.1 g
CREAMY ROASTED PARSNIP AND GARLIC SOUP
A easy soup with tons of great flavor. Healthy and easy to make, this is a warm comforting soup. Rather than bacon or pancetta, I prefer to use diced maple cured ham, sauteed until lightly crispy as a garnish. It has a very light flavor which I think goes great with the soup.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 6-8 Bowls, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
- Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
- Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
- If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
- Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
- Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!
Nutrition Facts : Calories 297.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 27.4, Sodium 415.2, Carbohydrate 40.9, Fiber 9.7, Sugar 9.9, Protein 8.5
CREAMY WILD MUSHROOM AND PARSNIP SOUP
Provided by David Tanis
Categories dinner, weekday, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes
- Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer.
- Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more.
- Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes.
- Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot.
- Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each.
- Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 867 milligrams, Sugar 5 grams, TransFat 0 grams
CREAMY PARSNIP SOUP
Steps:
- Preheat oven to 400°F. Spread out parsnips in single layer on rimmed baking sheet. Roast parsnips until brown, stirring occasionally, about 30 minutes.
- Melt butter in heavy large saucepan over medium heat. Add onion and sauté until beginning to brown, about 5 minutes. Add parsnips and sauté 5 minutes. Add stock and boil until parsnips are tender, about 5 minutes. Remove from heat. Working in batches, puree soup in blender. Return to saucepan. Stir in allspice. Season with salt and pepper. (Can be made 2 days ahead. Cool, then cover and chill.) Bring soup to simmer. Ladle into bowls. Top with bacon and dollop of sour cream, if desired, and serve.
CREAMY PARSNIP AND APPLE SOUP
A great way to use apples in a soup and is really comforting you will love it it's amazing trust me.
Provided by zoe111
Time 25m
Yield Serves 5
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan,then add the onion and garlic for 3-4 minutes untill softened.Add apples and parsnip for a further 3-4 minutes.Add coriander and stir for 30 secondes.
- pour in the stock, season well and bring to the boil. Redues heat, cover and simmer for 25 minutes.
- Remove from the heat, wait for it to cool then blend it in the food processor untill almost smooth (so as to keep a little texture).
- Reture soup to the pan, stir in the cream and reheat gently, but don't boil.
- serve straight away with a crusty loaf. Mmmmmm...beautiful I hope you enjoy this dish.
CREAMY PARSNIP AND APPLE SOUP
A great warming soup for the winter months
Provided by annikap
Time 55m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Melt the butter in a large pan, then add the onion and garlic for 3-4 minutes until softened. Add apples and parsnips for a further 3-4 minutes. Add coriander and stir for 30 seconds.
- Pour in stock, season well and bring to the boil. Reduce heat , cover and simmer for 25 minutes.
- Remove from the heat, wait for it to cool then blend it in the food processor until almost smooth (so as to keep a little texture)
- Return soup to the pan, stir in the cream and reheat gently, but don't boil.
- Serve straight away with a crusty loaf
CREAMY WILD MUSHROOM AND PARSNIP SOUP
Steps:
- Melt the butter in a deep heavy-bottomed soup pot over medium heat. Add the onions, parsnips, carrot, thyme branch and bay leaf. Season generously with salt and pepper. Cook, stirring frequently, until the onion is soft and lightly browned, about 10 minutes 2. Add the broth and the soaked dried mushrooms. Bring to a boil, then adjust the heat to a gentle simmer. 3. Meanwhile, heat the olive oil over high heat in a wide skillet. When the oil is hot, add the chanterelles, stirring with a wooden spoon, allowing them to brown a bit. Season with salt and pepper, then turn the heat to medium and sauté 5 to 7 minutes, until the mushrooms are cooked through. Add the garlic and thyme leaves and cook 1 minute more. 4. Transfer 1/2 cup of the cooked chanterelles to a small skillet and add the rest to the soup. Let the pot simmer until the parsnips and carrot are quite tender, about 15 to 20 minutes. 5. Discard the bay leaf and thyme branch. Purée the soup in a blender and strain through a fine-meshed sieve. Thin with more broth if it is too thick, and correct the seasoning. Keep hot. 6. Warm the reserved mushrooms. Toast the baguette slices lightly and put a spoonful of mushrooms on each. 7. Ladle the hot soup into bowls. Top each bowl with a mushroom toast, a little chopped parsley, and a drizzle of crème fraîche if you like.
CREAMY CAULIFLOWER AND PARSNIP SOUP
The addition of rice to the mix here gives the soup its silky smooth texture once pureed. This can be made up to 2 weeks ahead and frozen.
Provided by Food Network
Categories side-dish
Time 40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the butter and oil over low heat in a Dutch oven or large heavy-bottomed saucepan. Add the garlic and onions and cook, stirring frequently until the onions are soft and translucent, about 10 minutes.
- Add the milk, 1 cup water, the rice, salt, marjoram, parsnips and cauliflower. Bring to a boil, and then reduce to a simmer, cover and cook until the cauliflower and parsnips are tender and the rice is thoroughly cooked, about 15 minutes. (Don't be alarmed if the milk looks curdled, it will become creamy once pureed.)
- Working in batches, transfer the soup to a food processor and puree until smooth. For a thinner consistency, add more milk. Serve garnished with chives, if you like.
CREAMY PARSNIP-VEGETABLE SOUP
Here's another soothing, mild soup for cold weather. This is delicious with Garlic Croutons (page 159).
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat the oil in a soup pot. Add the onion and celery and sauté over medium-low heat until both are golden.
- Add the celery leaves, parsnips, potatoes, carrots, tomatoes, seasoning, bouillon cubes, and just enough water to barely cover the vegetables. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the vegetables are tender, about 20 to 30 minutes. Remove from the heat.
- With a slotted spoon, transfer half of the vegetables to a food processor or blender. Process until smoothly pureed, then stir back into the soup. Or simply insert an immersion blender into the soup pot and process until about half of the soup is pureed.
- Stir in the parsley and enough rice milk to give the soup a slightly thick consistency. Stir in the creamer, then season with salt and pepper. Return the soup to low heat and simmer very gently for 10 to 15 minutes.
- Serve at once, or if time allows, let the soup stand off the heat for an hour or so, then heat through before serving. This soup thickens as it cools. Thin the consistency of any leftover soup with additional rice milk, and adjust the seasonings.
- Per serving:
- Calories: 259
- Total fat: 8g
- Protein: 5g
- Fiber: 8g
- Carbohydrate: 49g
- Cholesterol: 0mg
- Sodium: 97mg
CREAMY LEEK AND PARSNIP SOUP RECIPE
This soup has a kind of quiet charm Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
- Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
- Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
- With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
- Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.
CREAMY PARSNIP SOUP
This recipe adapted from Martha Stewart: Very creamy and so delicious- I love parsnips. To prepare the leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all the grit is removed.
Provided by Pat Duran
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 13
Steps:
- 1. Soup: Heat butter in a large pot over medium heat. Add the prepared leeks (reserve 1/2 c. for garnish.) Cook stirring 5 minutes.
- 2. Add parsnips, apples, potato, broth and 4 cups of water. Bring to a boil; reduce heat and simmer, partially covered,until vegetables are tender, about 25 minutes.
- 3. Working in batches, puree soup in a blender until smooth. Return to pot; stir in cream. season with salt and pepper. Serve with garnish.
- 4. Leek Garnish: In a large skillet heat butter over medium-high heat. Add the reserved leeks; cook stirring until golden brown, about 3 minutes.
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