If you love classic creamy potato soup, this healthier Parsnip Soup will blow your mind!! It's slightly sweet, ultra creamy-dreamy and like a warm hug for your taste buds! Finish it off with a generous sprinkle of crispy bacon, nutty parmesan or caramelized brussels sprouts for the ultimate cozy, yet healthy soup experience!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
3/4CupHeavy Cream or Half and Half- or more to taste
Kosher Salt and Pepper- to taste
Optional Toppings: Cooked & crumbled bacon, White Balsamic Vinegar, Brussels Sprouts Chips, Croutons, Sour Cream, Fresh Parsley or Chives
Instructions
Sauté vegetables: In a large stockpot over medium heat, melt the butter. Add the parsnips, leeks and celery. Cook, stirring frequently, until golden and softened, about 8-10 minutes. Add the garlic, thyme and nutmeg. Season with 1 teaspoon of kosher salt and a scant ½ teaspoon ground black pepper. Cook, stirring, until fragrant, about 1 minute.
Add Liquids: Add the wine to deglaze the pan. Cook, stirring, for 1-2 minute or until wine is evaporated.Add the stock, bay leaf and parmesan rind (if using). Increase the heat and bring the soup to a boil. Immediately reduce to a simmer. Stir once, then cover and simmer until the parsnips are very soft, about 26-30 minutes.
Puree: Use tongs to remove and discard the bay leaf and the parmesan rind. Turn off the heat and puree the soup with a hand-held immersion blender until smooth. (Alternatively, use a stand blender to puree the soup in batches. SEE NOTES.)
Add Cream: Turn heat under soup to medium-low. Stir in the heavy cream and parmesan. Cook, stirring, until warm throughout, about 2 minutes. Taste and adjust for seasoning with salt and pepper. (If soup is too thin, continue to gently simmer, uncovered, until thickened or add more cream. If the soup is too thick, thin it out with stock.)
Serve: Garnish with toppings as desired. Serve & Enjoy!
Video
Notes
Bacon: I highly recommend adding bacon to this soup for added depth of flavor! Cook bacon FIRST!
Place the pot on the stove, but don’t turn on the heat. Add the diced bacon to the COLD pot.
Turn heat to between medium to medium-high. Cook, stirring frequently, until the bacon is crispy, about 8-10 minutes.
Use a slotted spoon to remove the bacon to a paper towel lined plate.
You need roughly 3 tablespoons of fat in the pot – either drain fat or add enough butter so you have 3 tablespoons of fat in the pot. Proceed with step 1 of the recipe. Garnish the soup with the crispy bacon and enjoy!!
Pureeing in batches: If using a stand blender to puree the soup, do not fill the blender more than halfway full. Leave the hole in the blender lid open and loosely cover the hole with a dishtowel – allowing the heat to escape. Blend in batches and pour the pureed soup into a clean saucepan.
Yield: approximately 9 1/2 - 10 cups
Nutritional information is an approximation based upon 10 (1 cup) servings. Exact information will depend upon the brands of ingredients and precise measurements used.