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Cream of Parsnip Soup
Serves 8
Time 1 hr 15 min
Earthy, sweet parsnips give this luscious, creamy soup a wonderful seasonal flavor that is perfect for a cool fall evening.
Special Diets:
Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 celery stalks, diced
- 1 large onion, diced
- 1 tablespoon minced sage
- 3 1/2 cups peeled, chopped parsnips (about 10 small)
- 3/4 cup sherry
- 1 quart gluten-free vegetable broth
- 3/4 teaspoon fine sea salt
- ground black pepper, pinch of
- 3/4 cup half-and-half
Method
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: 1 cup , 130 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 490mg sodium, 17g carbohydrates (4g dietary fiber, 6g sugar), 2g protein.
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.
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Ingredients
- 1/2 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 2 celery stalks, diced
- 1 large onion, diced
- 1 tablespoon minced sage
- 3 1/2 cups peeled, chopped parsnips (about 10 small)
- 3/4 cup sherry
- 1 quart gluten-free vegetable broth
- 3/4 teaspoon fine sea salt
- ground black pepper, pinch of
- 3/4 cup half-and-half