Recipe – Homemade Parsnip Soup

Are you looking for a quick, no-fuss cream of parsnip soup recipe? Look no further. This simple recipe will take between 45 minutes and 1-hour to complete. You probably have most of the ingredients at home in your fridge or pantry. And, it’s a great homemade flavor everyone in the will love, even the pickiest of eaters.

Whether you’re looking for a tasty recipe after a long day at work or something to help get you over that cold that’s been lingering for a few days, we’ve got the perfect homemade cream of parsnip soup recipe for you to try out.

Ingredients for Cream of Parsnip Soup

Okay, as we mentioned above, you probably have most, if not all, of these ingredients lying around in the kitchen and your herb garden. You’ll need

  • 2-tsp unsalted butter
  • 3/4-cup heavy cream
  • 3/4-tsp salt (+/- as needed)
  • Pinch of pepper
  • 1-cup diced shallots
  • 1/4-cup diced onions
  • 3/4-cup white wine
  • 5 cups (1.18 l) of chicken stock
  • 3.5 cups (0.83 l) of peeled parsnips
  • 3/4-tsp white vinegar

You’ll combine these ingredients to prepare your cream of parsnip soup.

Directions: Preparing your Cream of Parsnip Soup

To prepare your cream of parsnip soup recipe, you’ll melt your butter over a low to medium heat. To the pan, you’ll add the shallots, onions, and vinegar stir until it’s translucent in the pan, or up to about 5 minutes. Add your wine and bring this to a simmer. You’ll then add the

  • Parsnips
  • Chicken stock
  • Salt and pepper and bring this to a boil.

It will take about 45 minutes for the parsnips to soften. Remove the ingredients and place them in an immersion blender to purée. You’ll then take the purée, and place it back in your pan on a low to the medium setting, slowly adding and whisking in the heavy cream. You’ll set the ingredients over low heat and reheat it when you’re ready to serve.

The total preparation time is about one-hour, after adding and whisking in your heavy cream.

Servings

  • This recipe makes approximately 6 servings

Recipe – Paleo Chicken Soup for Two

This is my daughter’s paleo chicken soup recipe, which makes two servings. I like the pictures when she sent them to us, so, I asked her to do a quick recipe and here it is.

Ingredients for Broth

  • 1 pot of water (about 6 – 8 cups)
  • 1 pound chicken thighs (boneless and skinless)
  • 1 packet Sazon Goya con Azafran
  • 2 chopped zucchinis
  • 1-2 cups chopped carrots
  • 10 small potatoes quartered
  • 2 teaspoons Mead and Marrowbone broth concentrate (burn flavor)
  • 2 cups rice (optional)
  • 2 small onions chopped
  • 3 stalks of celery chopped
  • 2 large pinches of Himalayan sea salt
  • 1/2 tablespoon chopped garlic

Ingredients for Garnish

  • 10 small radishes sliced
  • 1 bunch of cilantro (remove leaves and chop)
  • 2 small onions chopped
  • 3 limes halved
  • Cholula hot sauce

Directions

  • Bring a pot of water to a boil
  • Add in all ingredients for the broth
  • Reduce heat to medium
  • Cook until all vegetables are cooked through and chicken is soft (30-45 min)
  • Remove chicken and shred with knife and fork then add back in
  • Serve in bowl
  • Garnish with limes, onions, cilantro, radishes to taste
  • Add hot sauce, salt, and pepper to taste

Recipe – Beef Burgundy

Beef Burgundy is a hearty beef stew, usually braised, which make an excellent lunch or dinner meal. Especially during the cooler of autumn, winter, and early spring.

Beef Burgundy Ingredients

  • 1 boneless beef sirloin steak, ½-inch thick, trimmed, cut into 1/2-inch pieces (about 3 pounds)
  • ½ cup all-purpose flour
  • 4 slices uncooked bacon, diced
  • 3 cups Burgundy wine or beef broth
  • 2 medium carrots, diced
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon Black pepper
  • 1 bay leaf
  • 2 tablespoons cooking oil
  • 20 to 24 fresh pearl onions
  • 8 small new red potatoes, quartered 
  • 8 to 10 mushrooms, sliced
  • 3 cloves garlic, minced

Beef Burgundy Directions

  • Coat beef with flour, shaking off excess; set aside.
  • Cook and stir bacon in a 5-quart Dutch oven over medium-high heat until partially cooked.
  • Add half of the beef to bacon; brown over medium-high heat.
  • Remove with slotted spoon; set aside.
  • Brown remaining beef.
  • Pour off drippings.
  • Return beef and bacon to Dutch oven.
  • Stir in wine, carrots, marjoram, thyme, salt, pepper to taste and bay leaf.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Cover; simmer 10 minutes. 
  • Meanwhile, heat oil in a large saucepan over medium-high heat.
  • Cook and stir onions, potatoes, mushrooms and garlic about 10 minutes.
  • Add to Dutch oven.
  • Cover; simmer 50 minutes or until meat is fork-tender.
  • Remove and discard bay leaf. 

Servings

  • Makes 10 to 12 servings

Vegetable Stock

Vegetable stock can be used to replace the meat stock or water in just about any recipe. It adds a hint of flavor and extra nutrition to soups, risotto, and more. This very basic recipe is really just a guideline – there is no right or wrong recipe for vegetable stock. You can add just about anything – a solitary mushroom or tomato sitting in your fridge, the potato skins you didn’t want in your mashed potatoes – and if you don’t have one of the ingredients listed here, just substitute something else.

Servings

  • 6 cups

Time

  • 45 minutes

Equipment

  • large stock pot
  • colander

Ingredients

  • 1 large onion
  • 2 large carrots
  • 2 stalks celery and a few of their leaves
  • 1 bunch scallions (both white and green parts)
  • 2 teaspoon vegetable or olive oil
  • 8 cloves crushed garlic
  • 8 parsley sprigs
  • 6 thyme sprigs
  • 2 bay leaves
  • 2 teaspoons salt
  • 2 Quarts water

Directions

  • Scrub and roughly chop onion, carrots, celery, and scallions.
  • Heat the oil in the pot over high heat, add the vegetables, garlic, and herbs
  • Cook for 5-10 minutes, stirring frequently.
  • Add salt and water, bring to a boil.
  • Lower heat and simmer uncovered for 30 minutes.
  • Strain and use, or let cool and store in refrigerator or freezer.

Notes

  • Stock freezes well, so make a big batch, then freeze as ice cubes or in small containers and then pull out as much broth as you need the next time you make soup.

Irish Stew

Irish Stew
Irish Stew

Ingredients

  • 1 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 4 carrots, peeled and chopped
  • 1 lb beef, cubed
  • 2 russet potatoes, peeled and cubed
  • 1 tbsp tomato paste
  • ¼ cup red wine
  • 3 cups beef broth
  • 2 tsp sea salt
  • 1 tsp pepper
  • Fresh parsley, chopped

Directions

  • In a large pot add oil and onion, garlic and carrots.
  • Sautee a few minutes then add beef to brown on all sides.
  • Add potatoes and stir in tomato paste.
  • Pour in red wine then beef broth.
  • Season with salt and pepper.
  • Cover and simmer on low for 15 minutes or until veggies and beef are fully cooked.
  • Serve with chopped parsley.

Related References

Potato, Leek and Pea Soup

Potato, Leek and Pea Soup
Potato, Leek and Pea Soup

This is a hearty, simple to prepare soup, which will stick to your ribs and warm your soul.

Ingredients

  • 1 onion, chopped
  • 1 garlic clove, minced
  • 3 leeks, trimmed and sliced
  • 2 potatoes, peeled and diced
  • 3 cups chicken stock
  • ½ cup frozen peas
  • 2 tsp salt
  • 1 tsp cracked pepper
  • Sour cream
  • Fresh parsley

INSTRUCTIONS

  • Melt butter into a pot over medium heat.
  • Add onion and garlic and cook through.
  • Add leeks and potatoes and pour broth on top.
  • Bring to a boil then simmer on low, covered.
  • Allow to cook for 20 minutes or until potatoes are soft.
  • Using a hand blender, blend the ingredients into a puree.
  • Pour in peas and puree once more. Season with salt and pepper.
  • Pour into bowl and add sour cream and parsley.

Related References

Shortcut Corn Chowder

Corn Chowder
Simple Weeknight Corn Chowder

The shortcut corn chowder is an easy soup for any weeknight. The basic soup only has three ingredients, which can be easily embellished according to your taste.

  • The shortcut corn chowder is an easy soup for any weeknight. The basic soup only has three ingredients, which can be easily embellished according to your taste.The basic ingredients are:
    • One can of condensed Cream of potato soup
    • One can cream of corn
    • Two cans equivalence of milk for one can equivalent of milk and one can equivalent of vegetable or chicken broth

    Combine and stir well in a saucepan. Then, heat on medium low temperature, stirring occasionally, until the pot a thoroughly warm and just starting to simmer. At that point, it’s ready to serve.

    If you want to embellish the recipe a little bit here are some ideas:

    • Add some chopped fresh green onion or chives to that color
    • Some folks, like that a little bit of black pepper
    • Bacon bits or, even, a little butter