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!
- 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)
- 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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Author: Jennifer Kuhar