Creamy Parsnip Soup Recipe
Haven't tried this yummy creamy parsnip soup recipe, yet? I am sure you will love it! The goodness of vegetable makes creamy parsnip soup a great treat. I prepare this yum creamy parsnip soup as an appetizer every month or even more often. Make this creamy parsnip soup for your family today to let them know that how much you love them.
Ingredients
1 tablespoon vegetable oil
1 medium-size yellow onion, thinly sliced (1 cup)
3 cloves garlic, slivered
1 tablespoon minced fresh ginger or 1 teaspoon ground ginger
1 medium-size Mcintosh apple, peeled, cored, and thinly sliced (1 cup)
1 pound parsnips, peeled and thinly sliced (4 cups)
1 white turnip (5 ounces), peeled, halved, and thinly sliced (1 cup)
1 medium-size all-purpose potato, peeled, halved, and thinly sliced (1 cup)
2 small carrots, peeled and thinly sliced (1 cup)
3/4 teaspoon salt, or to taste
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 cups water
3 cups low-fat (1% milkfat) milk
1/4 teaspoon black pepper
Optional garnishes:
Parsley sprigs
Thin apple slices
Directions
1 ln a large heavy saucepan or 5-quart Dutch oven, heat the oil over low heat. Add the onion and cook, stirring frequently, for 5 minutes or until soft. Add the garlic and ginger and cook for 2 minutes. Add the apple and cook, stir ring frequently, for 5 minutes or until the apple is soft.
2 Stir in the parsnips, turnip, potato, carrots, salt, cinnamon, allspice, and 1 cup of the water and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes. Add the remaining 3 cups water, cover, and simmer 20 minutes longer or until the vegetables are tender.
3 In a food processor or blender, working in batches if necessary, whirl the mixture until pureed. Return the mixture to the saucepan, stir in the milk and pepper, and cookover moderate heat, stirring, for 5 minutes or until heated through. Garnish each serving with parsley sprigs or apple slices if desired.
2 Stir in the parsnips, turnip, potato, carrots, salt, cinnamon, allspice, and 1 cup of the water and bring to a boil. Adjust the heat so that the mixture simmers gently, cover, and cook for 20 minutes. Add the remaining 3 cups water, cover, and simmer 20 minutes longer or until the vegetables are tender.
3 In a food processor or blender, working in batches if necessary, whirl the mixture until pureed. Return the mixture to the saucepan, stir in the milk and pepper, and cookover moderate heat, stirring, for 5 minutes or until heated through. Garnish each serving with parsley sprigs or apple slices if desired.
