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"Hunger is the best sauce in the world."--Cervantes

Creamy Parsnip Soup Recipe

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This recipe for Creamy Parsnip Soup is from Cheryl's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tablespoons butter
1 pound prepared sliced leeks (2 cups) or onion
1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
2 apples or pears, peeled, cored, and cut into 1-inch pieces
1 medium baking potato (about 1/2 pound), peeled and cut into 1-inch pieces
1 can (14.5 ounces) reduced sodium chicken broth
1/2 cup heavy cream
Salt and pepper
Directions:
Directions:
Heat butter in a large pot over medium heat. Add leeks. Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Too many cooks spoil the broth.

 

 

 

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