Wednesday, April 4, 2012

Creamy Parsnip Soup with Tarragon

Creamy Parsnip Soup with Tarragon

Last week I wrote a post about the Unique Flavor of I am sharing one of my parsnip recipes - delicious and elegant parsnip soup.

by Angie Ouellette-Tower
This is the cooked soup before it was blended with an immersible blender.

4 large parsnips  (peeled and chopped)                             Printable Recipe
3 large potatoes (peeled and chopped)
1 large onion  (peeled and chopped)
2 cloves of garlic (peeled)
6 cups chicken stock (homemade or store bought)
ground black pepper to taste
1 to 2 teaspoons tarragon (or to taste)
2 tablespoons olive oil or butter

Prepare the ingredients as described above.  In a large stock pot - saute the onion, garlic and olive oil for about 5 minutes.  Pour in the chicken stock (you may use your homemade  chicken broth or store bought).  Add in the parsnips, potatoes, tarragon and pepper and bring to a boil.  Once it has boiled - turn down to a steady simmer and continue cooking until the parsnips and potatoes are done (time will vary depending on how large the vegetables are cut).  For the final step you will need an immersible blender - blend until smooth and creamy (see picture below) (if you don't own an immersible blender you may use a regular blender and ladle the soup into the blender in batches until completely creamed together).

Serve immediately and ENJOY!

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  1. My husband really likes parsnips. This would be good to try. Thanks!

  2. I have just discovered parsnips, mixed them with mashed potatoes last week. It would be great if you could share this on my foodie friday linky today. I am going to pin it too.


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