Earthy, sweet parsnips give this luscious, creamy soup a wonderful seasonal flavor that is perfect for a cool fall evening.
Special Diets:
Ingredients
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
Serving Size
1 cup
Calories
130
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
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. See our Terms of Service.