Parsnips are a lot like carrots, with a little more personality! They blend beautifully with onion, shallot, a little butter and skim milk to make a creamy, comforting soup that’s perfect with a salad and some crusty bread.
- 1 mild onion, chopped
- 4 tablespoons butter
- 1 teaspoon salt
- 1 small shallot or garlic clove (minced)
- 2 pounds parsnips (peeled and chopped)
- 4 cups low-salt chicken broth or vegetable broth
- 2 cups low-fat or whole milk
- Salt and pepper to taste
Mild fresh herbs like parsley, chives or chervil for garnish
- In a large heavy saucepan, melt the butter and add the chopped onion and 1 teaspoon of salt. Cook over medium heat until the onion is translucent – about 10 minutes. Add the minced shallot or garlic and cook over low heat for one or two minutes until fragrant but not brown.
- Add the parsnips and broth, and increase the heat until the mixture comes to a boil. Reduce the heat and simmer for 20 minutes or until the parsnips are tender.
- Transfer the mixture to a large bowl. Then, working in batches, place 1/3 of the mixture in a blender or food processor. Vent the lid and cover with a kitchen towel. Pulse a few times to release the steam within the parsnip pieces before blending. Be sure to work in small batches to avoid overflow and burns.
- Return the pureed soup base to the saucepan. Add the skim milk and heat through over low heat. Stir occasionally to avoid sticking and curdling.
- Season to taste with salt and pepper.
Garnish with fresh herbs if desired.