Creamy Parsnip Soup
This rich and creamy soup is perfect for chilly nights.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 4
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper
- 2 tablespoons butter
- 1/2 cup heavy cream
- 2 pieces
- 1 pound prepared sliced leeks (2 cups)
- 1 pound parsnips, trimmed, peeled, and cut crosswise into
- 1 medium baking potato (about 1/2 pound), peeled and cut i
- 1 can (14.5 ounces) reduced sodium chicken broth
- leek garnish (see below)
- Carbohydrate 0.419268750530631 g
- Cholesterol 35.6303125325069 mg
- Fat 11.2574906344803 g
- Fiber 0 g
- Protein 0.365234375414407 g
- Saturated Fat 7.06992750592806 g
- Serving Size 1 1 serving (249g)
- Sodium 64.9326432538915 mg
- Sugar 0.419268750530631 g
- Trans Fat 0.686598125534367 g
- Calories 102 calories
Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). 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. Serve with Leek Garnish. To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
