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:

Gluten FreeGluten Free
VegetarianVegetarian

Ingredients

    1/2 tablespoonextra-virgin olive oil
    1 tablespoonbutter
    2celery stalks, diced
    1 largeonion, diced
    1 tablespoonminced sage
    3 1/2 cupspeeled, chopped parsnips (about 10 small)
    3/4 cupsherry
    1 quartgluten-free vegetable broth
    3/4 teaspoonfine sea salt
    ground black pepper, pinch of
    3/4 cuphalf-and-half

Exclusively for Prime members in select ZIP codes.

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

5g

Saturated Fat

2.5g

Cholesterol

15mg

Sodium

490mg

Total Carbohydrate

17g

Dietary Fiber

4g

Total Sugars

6g

Protein

2g

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.