This creamy soup pairs ForYou® parsnips and potatoes for a richer, slightly sweeter take on the classic. Add carrots and onions for depth, blend until silky, and finish with cream or butter. It’s the cold-day soup you’ll keep coming back to.
- 2 T. butter
- 1 T. olive oil
- 2 parsnips, about 1.5 lbs, peeled and chopped
- 2 potatoes, peeled and chopped
- 2 carrots, cleaned and sliced in 1-inch rounds
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 2 T. chopped fresh basil, or 1 tablespoon dried basil
- 1 bay leaf
- 3 to 4 C. vegetable broth, or enough to just cover the vegetables – you can also use 2 cans (14.5 oz each) of vegetable broth
- 1/2 C. heavy cream or milk
- salt
- freshly ground black pepper
1. Melt the butter in a large heavy pot and pour in the olive oil.
2. Add the chopped parsnips, potatoes, carrots, onions, garlic, basil, and bay leaf.
3. Cook for 10 minutes, stirring occasionally.
4. Stir in the vegetable broth.
5. Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
6. Discard bay leaf.
7. Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
8. Return soup to pot and add heavy cream or milk; stir to combine.
9. Add salt and pepper to taste
10. Serve warm.
