CREAMY PARSNIP SOUP

 

 

I can’t resist to the sweet flavor of this ancient root vegetable! It makes delicious recipes! This creamy and savory soup will delight your palate. Enjoy it on a cool night.

 

Preparation: 15 min. cooking time: 50 min.
Serving 4-6

 

1 lb. parsnips, peeled and cubed
4 gold potatoes, peeled and cubed
1 big sweet onion, peeled and diced
6 cups chicken bouillon
2 tbsp. butter
Salt and pepper
Fresh chives for garnish
2 tbsp. heavy cream (optional)

 

Melt the butter in a medium stockpot over medium heat. Add the onion and cook it until pale gold. Add the parsnips and potatoes and cook 5 minutes, stirring.

Bring the chicken bouillon to a boil in a medium saucepan. Pour the bouillon over the vegetables. Stir to combine and season slightly with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 40 minutes or until all the vegetables are tender.

Puree the soup with an immersion blender. Add the heavy cream. Adjust the seasoning if needed. Ladle the soup into bowls and garnish with chives.

 

Bon Appetit!