Creamy parsnip soup
We bet parsnips aren't your go-to ingredient for soup. They should be.
It is definitely soup season, and this hearty parsnip soup is rich, easy to make, and yummy. Let's face it, parsnips definitely don't get the attention they deserve.
- 2 pounds parsnips, peeled
- 1 pound yellow potatoes, peeled
- 1 teaspoon salt
- 2 tablespoons butter
- 2 cups whole milk
- Parmesan cheese
- Chopped parsley
- Black pepper
Cut parsnips and potatoes into 2-inch cubes.
Bring a large pot of salted water to a boil. Add parsnips and potatoes. Cook for 20 minutes or until fork tender.
Strain out root vegetables but reserve the water.
Transfer potatoes and parsnips, in small batches, to a food processor and puree. You'll need to add in some of the water they were cooked in, about 1/4 cup for each batch.
Transfer the puree to a pot, adding in the butter, salt, and milk.
Add in more water for desired thickness.
Top with Parmesan cheese, parsley and cracked black pepper.
Related Topics: Soups