Description
This creamy parsnip soup is a comforting dish perfect for chilly days.
Ingredients
Scale
- 1 lb fresh parsnips, peeled and chopped
- 2 tbsp unsalted butter
- 1/2 cup heavy cream (or milk for a lighter version)
- 2 cloves garlic, minced (or roasted for added sweetness)
- Salt and pepper to taste
Instructions
- Peel and chop the parsnips into even chunks.
- Boil the chopped parsnips in salted water for 15-20 minutes until fork-tender.
- Drain the parsnips and return them to the pot; add butter and garlic.
- Blend the mixture while gradually pouring in the heavy cream until smooth.
- Season with salt and pepper to taste.
- Serve warm, garnished with an artistic swirl if desired.
Notes
- This soup can be made lighter by substituting the heavy cream with milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 30mg