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
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.
Parsnips (Pastinacea sativa) have been a neglected route both in my garden and in my kitchen in the past, however, the last couple of years they have found a place in both. They can be a little hard to get started from seed, but once you master that there are no harder to grow than carrots and can be grown in much the same way.
Parsnips are Biennial plants grown as an annual
Parsnips like a deep, loose, easily crumbled soil produce long, straight roots. Improving the soil with, humus-rich, well-rotted compost helps improve growth and overall plant health. Fresh manuring or additional fertilization is not recommended, to prevent parsnip roots from producing too many root hairs.
Sow Parsnips at a rate of 20 seeds a foot, ½ inch deep, in rows 24 inches apart. The parsnip is a root vegetable that takes four months to mature. But because frost enhances its sweet, delicate flavor, it is a favorite with gardeners in areas with short growing seasons where they are planted in early to mid-spring.
In fact, if the soil is mulched well enough so that it does not freeze, parsnips can be left in the ground and harvested all winter.
If the ground does freeze, they can be dug up the following spring. In Southern regions where winters are mild, parsnips can be planted in the fall for use as a winter crop.
Thoroughly mixing a packet of Parsnip seeds with a cup of dry coffee grounds, adds extra bulk to the seeds and make the seeds easier to sow.
Parsnip seeds normally require 2-3 weeks in damp with a ground of 50-68°F to germinate. The optimal germination range 58-68°F. Do not allow the soil to dry out before emergence.
Thin parsnips plants to between 2 and 3 inches apart.
Cut off the tops of the parsnips, the with a potato fork or shovel, dig deeply and well away from the roots to avoid damage.
Parsnips require a full season of growth, and their sweet flavor is brought on by cold weather. Dig in the fall or leave in the ground through the winter.
When harvesting in early spring, dig before the tops begin to regrow for the highest quality roots.
To store in the refrigerator, trim the top greens off and place an open container or vegetable (perforate) bag in the vegetable drawer at about 32-34°F and 90-95% relative humidity.
To store in a root cellar, keep very cool and humid (see guidelines for refrigeration) and away from strong drafts. Parsnip will keep, properly stored in bins of clean straw or pitch free wood chip through the fall and winter.
In rare instances, contact with the foliage may result in a rash.
When working with the Parsnips on hot, sunny days, protect exposed skin by wearing gloves, long sleeves, and long pants.
Additionally, bathing or, at a minimum, the washing any exposed skin as soon as possible after contact with Parsnips is strongly recommended.
How to Eat Parsnips
Parsnips can be eaten in much the same way you would carrots, rutabagas, turnips. Parsnips can be eaten as soups, as roasted roots (my favorite way), make since stews, or steamed mashed and mixed and mashed potatoes