Parsnip And Potato Soup Recipes

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PARSNIP AND POTATO SOUP



Parsnip and Potato Soup image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 23

6 slices bacon, cut into thirds
2 tablespoons butter, plus more to serve
2 large russet potatoes, peeled and diced (about 1 1/4 pounds)
4 cloves garlic, chopped
3 to 4 large or 6 medium parsnips, peeled and chopped (about 3 cups)
1 onion, chopped
Black pepper
About 1/8 teaspoon grated or freshly grated nutmeg
1 bundle fresh parsley, tied with string
4 cups chicken stock, Poached Chicken recipe follows
Salt
1 cup cream
Chives, chopped or snipped, for garnish
Sourdough rolls or English muffins, toasted and buttered, for serving
1 small chicken (2 1/2 to 3 pounds)
2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns

Steps:

  • Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt.
  • Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk.
  • Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock.

POTATO AND PARSNIP SOUP



Potato and Parsnip Soup image

This soup never leaves leftovers in my house! It's an old favourite, adapted from my mother's recipe. Parsnips can be found in most grocery stores if you know where to look! I crumble in an extra stock cube as the veggies simmer to add more flavour but if you're using made-from-scratch stock you won't need it!

Provided by Shuzbud

Categories     Vegetable

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 8

3 cups chicken stock
7 parsnips, peeled and roughly chopped
2 potatoes, medium to large, peeled and roughly chopped
3 garlic cloves, crushed
1 1/2 cups chopped onions
1/4 cup heavy cream
1/8 teaspoon nutmeg
1 chicken stock cube (optional)

Steps:

  • Heat the chicken stock in a large pan over medium heat.
  • Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
  • Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
  • Blend it all in a food processor until smooth.
  • Return to the pan, stir in the cream and heat through.
  • Serve in warmed bowls.

Nutrition Facts : Calories 477.8, Fat 11.2, SaturatedFat 5.5, Cholesterol 34.4, Sodium 385.5, Carbohydrate 84.9, Fiber 15.8, Sugar 19.6, Protein 13.1

PARSNIP AND POTATO SOUP



Parsnip and Potato Soup image

Parsnip and Potato Soup.

Provided by SOSCuisine

Categories     Soups

Number Of Ingredients 11

1/2 onions
1 stalk celery
4 parsnips
2 potatoes
1 tbsp olive oil
3 cups chicken broth
1/2 cup milk, partly skimmed, 2%
45 g feta cheese
1 tbsp chives, fresh
1 pinch salt
ground pepper to taste

Steps:

  • Prepare the vegetables: Peel the potatoes and parsnips.
  • Coarsely cut the vegetables into 3 cm pieces.
  • Heat the oil in a saucepan over medium heat.
  • Add all the vegetables and cook over medium heat for about 10 min with occasional stirring.
  • Pour in the warm broth and water.
  • Cook, uncovered, until the potatoes are cooked and fork-tender, about 15-20 min.
  • Purée the soup in a blender.
  • Adjust the seasoning, then add milk and reheat.
  • Ladle into bowls and sprinkle with chives and feta cheese.

Nutrition Facts : Calories 140 calories/serving, Fat 4

CREAMY LEEK AND PARSNIP SOUP



Creamy Leek and Parsnip Soup image

This soup has a kind of quiet charm. Whizzed until creamy in a blender, it is a happy marriage of silky leeks and earthy parsnips - think leek and potato soup, but with more depth of character. It's very good made with water instead of broth; sautéing the leeks and parsnips very slowly, to concentrate flavor before adding liquid, is the key to success.

Provided by David Tanis

Categories     weeknight, soups and stews, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
4 large leeks, trimmed and cut into 1/2-inch pieces (about 4 cups)
6 medium parsnips, peeled and cut into 1/2-inch pieces (about 4 cups)
2 teaspoons kosher salt
Black pepper
1 bay leaf
1 teaspoon ground turmeric
4 garlic cloves, minced
6 cups water, chicken broth or vegetable broth
Extra-virgin olive oil, crème fraîche or yogurt, for garnish (optional)

Steps:

  • Put olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add leeks and parsnips, and stir to coat. Add the 2 teaspoons salt and pepper to taste.
  • Let vegetables sizzle and cook, stirring frequently until nearly caramelized, but without browning, until softened, 10 to 15 minutes.
  • Add bay leaf, turmeric and garlic, and stir to coat. Increase heat to high, add water or broth, and bring to a boil. Reduce heat to a simmer and cook for 10 minutes more. Taste broth and adjust seasoning.
  • With a blender, purée soup to a creamy consistency. (Small batches work best.) Thin with water or broth, if necessary - it should be like a thin milkshake, not thick and porridge-like.
  • Reheat the soup before serving. Serve plain, or give each bowl a drizzle of extra-virgin olive oil or a dollop of crème fraîche or yogurt, if desired.

POTATO, CARROT AND PARSNIP SOUP



Potato, Carrot and Parsnip Soup image

An easy Potato, Carrot and Parsnip Soup recipe

Categories     Soup/Stew     Milk/Cream     Food Processor     Onion     Potato     Sauté     High Fiber     Carrot     Parsnip     Sherry     Fall     Chill     Parsley     Simmer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 10

1/4 cup (1/2 stick) butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 14 1/2 ounce cans (or more) low-salt chicken broth
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups half and half
1/4 cup Sherry

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  • Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

POTATO, CARROT AND PARSNIP SOUP



Potato, Carrot and Parsnip Soup image

A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.

Provided by blucoat

Categories     Potato

Time 55m

Yield 8 serving(s)

Number Of Ingredients 10

1/4 cup butter
2 large onions, halved and sliced (about 5 cups)
4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
2 (14 1/2 ounce) cans low sodium chicken broth (or more, to taste) or 2 (14 1/2 ounce) cans vegetable broth (or more, to taste)
3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
1/4 cup chopped fresh parsley
1 teaspoon fresh thyme
1 1/4 cups milk or 1 1/4 cups half-and-half
1/8-1/4 cup sherry wine (could also try dry white wine)

Steps:

  • Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  • Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

ROASTED CARROT, PARSNIP AND POTATO SOUP



Roasted Carrot, Parsnip and Potato Soup image

This is a creamy, comforting winter soup that is incredibly simple to make. All you need to do is blend together broth and roasted vegetables and heat through. You can make the soup with other roasted vegetables as well, but I love the sweet combination of the carrots and parsnips. If you've got roasted vegetables on hand, you'll need about 4 cups.

Provided by Martha Rose Shulman

Categories     dinner, lunch, appetizer, main course

Time 1h

Yield 6 servings

Number Of Ingredients 10

1 1/2 pounds carrots, peeled and cut in 3/4 inch pieces
1/2 pound (2 large) parsnips, peeled, quartered, cored and cut in 3/4 inch pieces
1 medium or large red onion, cut in large dice
1 medium (about 6 ounces) Yukon gold potato, quartered
2 garlic cloves, in the skin
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
6 cups chicken or vegetable stock or broth
Chopped fresh herbs, such as parsley, thyme, tarragon or chives, for garnish
Crème fraîche or yogurt for garnish (optional)

Steps:

  • Preheat oven to 425 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables, including garlic cloves, with olive oil and salt and pepper to taste. Spread in baking dish or on sheet pan in an even layer and place in oven. Set timer for 20 minutes.
  • After 20 minutes, stir vegetables and turn heat down to 400 degrees. Roast for another 20 to 30 minutes (or longer; I have found every oven I've used to be different, thus the range), or until very tender and caramelized on the edges, stirring every 10 minutes. Remove from the heat. You should have about 4 cups roasted vegetables.
  • Hold garlic cloves with a towel so that you don't burn your fingers. Squeeze out the pulp into a blender. Add half the vegetables and 2 cups of the stock. Cover the top of the blender with a towel pulled down tight, rather than airtight with the lid, because hot mixture will jump and push the top off if the blender is closed airtight. Blend until smooth and transfer to a soup pot. Repeat with the second half of the roasted vegetables. Transfer to the pot and whisk in remaining broth. Season to taste with salt and pepper and heat through. Serve each bowl with a sprinkle of chopped fresh herbs and if you wish, a swirl of crème fraîche or yogurt.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 8 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 1066 milligrams, Sugar 12 grams

POTATO, PARSNIP, AND CELERY ROOT SOUP



Potato, Parsnip, and Celery Root Soup image

Categories     Potato     Low Sodium     Celery     Parsnip     Spring     Kosher     Simmer     Boil

Yield Makes about 8 cups

Number Of Ingredients 16

1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
2 large leeks, white and light green parts only, sliced
Kosher salt
2 large Yukon gold or other waxy potatoes (about 1 pound), peeled and diced
2 medium parsnips (about 8 ounces), peeled and diced
1 medium celery root (about 10 ounces), peeled and diced
2 large cloves garlic, chopped
1 teaspoon ground mustard
4 large sprigs thyme
1 bay leaf
1/4 cup dry white wine or dry vermouth
4 cups homemade vegetable broth (or low-sodium store-bought broth)
1 cup water
1/4 cup heavy cream (optional)
1 tablespoon freshly squeezed lemon juice, more as needed

Steps:

  • In a soup pot or large Dutch oven, heat the butter and oil over medium-low heat. Add the leeks and 1/2 teaspoon salt and cook, stirring occasionally, until soft and translucent, 6 to 8 minutes. Add the potatoes, parsnips, celery root, and garlic, cover the pot, and stir occasionally until the veggies are heated through and softening a bit on the edges, about 10 minutes. Add the mustard, thyme, and bay leaf and continue to cook for 2 more minutes, or until aromatic. Add the wine and cook until the liquid has completely evaporated, about 1 minute.
  • Add the broth and water, cover the pot partially, and increase the heat to medium-high. Bring just to a boil, then lower the heat to maintain a gentle simmer. Continue to cook, partially covered, until the vegetables are completely soft and have started to break down a bit, 45 minutes to 1 hour.
  • To finish the soup, remove and discard the thyme stems and bay leaf and, working in batches, carefully puree the soup in a blender (or use an immersion blender). If you prefer a thinner soup, add a little more water to adjust the thickness.
  • Stir in the cream and the lemon juice and taste. Adjust with more lemon juice or salt as needed and reheat as necessary.
  • tip
  • This soup is wonderful garnished with fresh croutons sautéed in butter and some chopped chives.

PARSNIP AND JAPANESE SWEET POTATO SOUP



Parsnip and Japanese Sweet Potato Soup image

Japanese sweet potatoes are reddish-purple on the outside and a buttery white color on the inside. I've actually seen them called Japanese yams at grocery stores, so take note! Their delicious sweetness pairs really well with parsnip. There's so much flavor from these two root vegetables that I don't add much else to the soup.

Provided by Diana Moutsopoulos

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 4

Number Of Ingredients 9

2 large parsnips, peeled and sliced
1 large Japanese sweet potato, peeled and cubed
3 carrots, peeled and sliced
½ small onion, sliced
2 cups water, or as needed
2 teaspoons chicken bouillon base
1 teaspoon ground thyme
½ cup whole milk
salt and pepper to taste

Steps:

  • Combine parsnips, Japanese sweet potato, carrots, and onion in a saucepan. Add enough water to just cover. Place over medium heat and bring to a boil. Stir in bouillon base and thyme. Reduce heat and cook, covered, until vegetables are tender, about 15 minutes.
  • Remove pan from heat. Use an immersion blender to puree until no chunks remain and soup is smooth. Pour in milk and puree to combine. Add additional milk or water, if needed, to achieve desired consistency. Return to heat to warm through, about 5 minutes. Taste and add salt and pepper as desired.

Nutrition Facts : Calories 229.4 calories, Carbohydrate 50.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 10.5 g, Protein 5.1 g, SaturatedFat 0.7 g, Sodium 546.7 mg, Sugar 14.4 g

PARSNIP & SWEET POTATO SOUP



Parsnip & Sweet Potato Soup image

A heartwarming quick dish

Provided by loopygigglelips

Time 10m

Yield Serves 2

Number Of Ingredients 0

Steps:

  • Peel and chop sweet potatoes and parsnips
  • Place into pan with stock cube and enough water to cover the vegetables
  • Bring to the boil and simmer until vegetables are soft and cooked through
  • Using a hand blender, blend the contents of the pan to a puree
  • Add more water until required consistency, bring back to the boil, serve with a swirl of cream

SPICY VEGAN PARSNIP AND POTATO SOUP



Spicy Vegan Parsnip and Potato Soup image

Spicy, thick parsnip and potato soup, perfect with crusty bread on a winters evening.

Provided by vfarrell1985

Time 1h10m

Yield Serves 2

Number Of Ingredients 9

2 tbsp vegetable oil
1/2 cube vegetable stock
500ml boiling water
1/2 clove of garlic
1/2 tsp chilli powder
1/2 tsp cumin
grating of fresh ginger
1 onion
salt & pepper to taste

Steps:

  • Place oil, onion, chilli power, cumin, garlic and ginger into a large fan and cook until onion browns
  • chop parsnips and potatoes into chunks and place in pan with the spices and onion
  • add stock and let simmer for 1 hour
  • blend until smooth and add salt and pepper to taste, serve with crusty bread

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From crecipe.com


POTATO, PARSNIP, AND CABBAGE SOUP - CABBAGE SOUP RECIPES
Return blended vegetables to the pot, and place over medium heat. Stir the applesauce, balsamic vinegar, garlic paste, and truffle oil into the soup; bring to a simmer, and reduce heat. Simmer until the flavors combine, about 50 minutes. Add the cabbage to the soup, and cook until the cabbage softens, about 10 minutes.
From worldrecipes.org


SPICY PARSNIP AND SWEET POTATO SOUP - NICKY'S KITCHEN SANCTUARY
2019-12-16 While the soup is simmering, place the sliced parsnips for the soup topping on the baking tray. Drizzle over the 1 tbsp of oil and the ¼ tsp of salt and pepper. Toss together. Place the parsnips in the oven for 15-20 minutes (no need to …
From kitchensanctuary.com


SPICY CARROT, PARSNIP AND POTATO SOUP | RECIPES | GOODTOKNOW
2019-07-20 Method. In a large pan, melt the butter then gently fry the onion for 5 mins, or until soft. Add the potatoes, parsnips and carrots and continue to cook, covered for 10 mins over a low heat stirring occasionally. Stir in the cumin and coriander and cook for 1 min before adding the stock. Season to taste then bring to the boil, reduce the heat ...
From goodto.com


CREAMY POTATO LEEK & PARSNIP SOUP – FRESH FORK MARKET
Cut off the dark green part of the leeks and then chop into smaller pieces (about 2".) Bring the water, the stock, and the dark green leek leaves to a boil, and then reduce heat to a simmer and allow leaves to steep for 30-45 minutes uncovered. While the stock is simmering, peel and chop your potatoes and parsnips.
From freshforkmarket.com


ROASTED CARROT, PARSNIP, AND POTATO SOUP - PRINTER FRIENDLY
Preheat oven to 400 degrees F (200 degrees C). Beat olive oil, Italian seasoning, and rosemary together in a bowl with a whisk; add potatoes, carrots, and parsnip and stir to coat. Pour vegetables into a baking dish. Roast vegetables in the preheated oven until tender and browning, about 30 minutes. Cool vegetables at room temperature until ...
From allrecipes.com


PARSNIP SOUP WITH POTATOES - AN EASY HIGH FIBER MEAL (30 MINUTES)
2017-01-31 Step 2: Add parsnip and potato cubes and let it sweat for another minute. Step 3: Pour vegetable broth into the saucepan, cover and bring to a boil. Cook stirring occasionally over medium heat for 15 minutes or until the vegetables are tender. Remove from heat. Step 4: Stir in parsley and soy cream (or plant milk).
From leanjumpstart.com


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