Cream of Parsnip Soup

Cream of Parsnip Soup

Serves 8

Earthy, sweet parsnips give this luscious, creamy soup a wonderful seasonal flavor that is perfect for a cool fall evening.

  • 1/2 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 stalks celery, diced
  • 1 large onion, diced
  • 1 tablespoon minced sage
  • 3 1/2 cups peeled, chopped parsnips (about 10 small)
  • 3/4 cup sherry wine
  • 1 quart gluten-free vegetable broth
  • 3/4 teaspoon fine sea salt
  • pinch ground black pepper
  • 3/4 cup half-and-half
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Heat oil and butter in a large soup pot over medium-low heat. Add celery, onion, sage and parsnips. Cook, stirring occasionally until onions are translucent, about 5 minutes. Add sherry, stir well, and bring to a boil. Reduce heat to medium-low and simmer until liquid is reduced by half, about 10 minutes.

Add broth, salt and pepper and bring to boil. Reduce heat and simmer gently, uncovered, until parsnips are completely tender, 30 to 45 minutes. Remove from heat and allow to cool slightly. Puree soup in batches in a blender. Return soup to pot. Whisk in half-and-half and reheat gently over low heat. Taste and adjust seasoning before serving.

Nutritional Info: 
Per Serving:Serving size: 1 cup , 130 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 490mg sodium, 17g carbohydrate (4g dietary fiber, 6g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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