Dig into the holiday season and cozy up with a bowl of this ever so delicious and comforting parsnip soup. December is such a crazy time with all the various events going on for the holidays that having some quick go-to recipes or things to make ahead of time are key to managing the hussle and bussle & still eating healthy. This soup is an easy option for a simple weeknight meal or to prep in advance as part of your holiday menu. Make a batch to freeze and you’ll be the ahead of the game for those impromptu guests. Simply warm up this effortless dish, add some shaved parmesan, red pepper flakes and a bit of fresh & earthly sage for garnish. You and your guests will be delighted!
What you'll need
1 pound parsnips, peeled and roughly chopped
1 pound russet potatoes, peeled and roughly chopped
1 yellow onion
1/2 stick unsalted butter
1 tablespoons chopped fresh sage (plus some additional leaves for garnish)
5 cups chicken or vegetable broth
1/2 lemon, freshly squeezed
1/2 cup heavy cream (optional)
1/4 cup shaved parmesan cheese
2 tablespoons red pepper flakes (optional)
Prep + Cook
In a large dutch oven, or stock pot, melt butter over medium heat. Add parsnips and cook until lightly browned, about 10 minutes.
Stir in potatoes, onion, sage and cook stirring occasionally until onion & potatoes are starting to brown, about another 10 minutes.
Add broth, and bring to a boil. Reduce to a simmer and cook until vegetables are soft, about 8 minutes. Remove from heat and set aside to cool.
Use an immersion blender (my preference), or blender (working in batches) to purée the soup. Stir in the lemon juice, salt along with salt & pepper, to taste. Add the heavy cream, if using. Serve with garnished with shaved parmesan, red pepper flakes (optional) & sage spring, ENJOY!
Makes 6-8 servings
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