Creamy Parsnip Soup
Ingredients
The soup
-
3
tablespoons
oil or butter
-
1
one
onion, diced
-
6
cloves
garlic, rough chopped
-
1
tablespoon
thyme (or 1 tsp dried thyme)
-
¼
of an apple
sliced
-
1
lb
parsnips, washed and sliced to ½ inch thick disks
-
4
cups
stock (veggie or chicken)
-
to taste
salt
-
¼
teaspoon
cardamom
-
⅛
teaspoon
white pepper
-
½
cup
heavy cream, half and half or vegan cream (optional)
Garnish
-
toasted hazelnuts (or walnuts), crushed
-
a drizzle of hazelnut oil (optional)
-
thyme sprigs
Instructions
- Heat oil in a large pot over medium heat and sauté onions until fragrant and golden.
- Add garlic, thyme, and apple, and sauté for a few more minutes.
- Add parsnips, stock, and salt; bring to a boil.
- Lower heat, cover, and simmer until parsnips are tender.
- Puree the mixture until smooth and return to low heat.
- Whisk in cardamom, white pepper, and cream; adjust seasoning as needed.
- Serve in bowls topped with crushed nuts and a drizzle of hazelnut oil.
Nutrition Facts (estimated)
Servings
4-6
Calories
224
Total fat
13.3g
Total carbohydrates
26.7g
Total protein
2.2g
Sodium
403.4mg
Cholesterol
11.3mg
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