PARSNIP STEW RECIPE RECIPES

CREAMY LEEK AND PARSNIP SOUP RECIPE | MYRECIPES

Creamy Leek and Parsnip Soup Recipe | MyRecipes image

This delicious Creamy Leek and Parsnip Soup is perfect for serving on a chilly fall evening.

Provided by MyRecipes

Total Time 55 minutes

Yield Serves 4

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
3 leeks, trimmed, halved lengthwise, cut crosswise into 1/2-inch-thick slices
5 medium parsnips (about 1 lb.), thinly sliced
Salt and pepper
4 ½ cups low-sodium chicken broth
½ cup heavy cream
1 tablespoon snipped chives

Steps:

Melt butter in a large heavy saucepan over medium heat. Add leeks, parsnips, 1/2 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until softened but not browned, about 10 minutes. Pour in 4 cups broth, increase heat to high and bring to a full boil. Reduce heat to medium-low and cook, partially covered, stirring occasionally, until vegetables are very soft, about 30 minutes.
Let cool slightly. Working in batches, puree soup in a blender. Return soup to saucepan and stir in cream. Warm over low heat and season well with salt and pepper. Thin with remaining broth if soup is too thick. Ladle into warmed soup bowls, garnish with a pinch of chives, and serve.

Nutrition Facts : Calories 309 calories, CarbohydrateContent 30 g, CholesterolContent 56 mg, FatContent 19 g, FiberContent 6 g, ProteinContent 9 g, SaturatedFatContent 11 g, SodiumContent 710 mg

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS RECIPE - NYT COOKING

Carrot-Parsnip Soup With Parsnip Chips Recipe - NYT Cooking image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips – thinly-sliced parsnips fried for five minutes in olive oil – sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Total Time 1 hours 10 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http//schema.org, Calories 169, UnsaturatedFatContent 4 grams, CarbohydrateContent 31 grams, FatContent 5 grams, FiberContent 8 grams, ProteinContent 3 grams, SaturatedFatContent 1 gram, SodiumContent 694 milligrams, SugarContent 12 grams

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