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This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.
HOMEMADE PARSNIP POTATO SOUP
Hello my lovelies! I hope you are having a beautiful and blessed Sunday. I want to hug you all for always coming by here and reading my words, taking in my silliness, and hopefully laughing with me and not at me. 😛
Pictured above are two bowls filled withParsnip and Potato Soup. A warm, silky, chunky, and VERY good soup. Like, lick your bowl to the last drop good. I wish we had taste-o-vision!
I’m totally trying to sell this soup with potatoes and parsnip, but I shouldn’t try so hard. It speaks for itself. It’s delicious!
On another note, I’m totally on a soup kick and it’s all because of that white stuff on the ground – it won’t go away! Don’t worry, I won’t talk about the weather, but you should know that I really want sun. That’s all.
Just a few short days ago, we enjoyed some French Onion Soup, and two days before that we had this Parsnip and Potato Soup – I had to keep us warm, somehow. The thermostat goes only up to 85. Oops. There I go talking about the weather again. Sorry. So, how are you? How are the kids? How’s the weather by you? Is it warm? That’s nice. We’re freezing.
But, even if it’s warm by you, you still need to taste this soup. I mean, you still need to eat your parsnips, right? How often do you eat parsnips? See! Not very often. I knew it! Now you get to have two parsnips all at once!
This soup is so simple and it comes together in like, I dunno, 47 minutes. You chop up a few root vegetables, chiffonade some fresh basil, (chiffonade? I sound like I know what I’m talkin’ about!) pour in some veggie stock, and let the soup go to town! Don’t forget the seasonings – you know, salt ‘n peppa. They kinda add flavor to like everything.
Once your house is filled with a delicious aroma, the soup is nearly done. Next thing is to just reach for your immersion blender and give this soup a couple of spins here and there. I don’t puree all of it – I leave a few chunks for texture. I am big on texture. You can also use a blender. Or not. You don’t have to use either one. You can have this soup in a chunky form. Noone will judge.
ENJOY!
Parsnip and Potato Soup
Katerina | Diethood
This Parsnip and Potato Soup is creamy, slightly sweet, and everything you want in a homemade soup.
2tablespoonschopped fresh basil, or 1 tablespoon dried basil
salt and fresh ground pepper, to taste
1bay leaf
4cupslow sodium vegetable broth, or enough to just cover the vegetables - you can also use 2 cans (14.5-ounces each) of vegetable broth
1/2cup2% milk (you can also use half & half or heavy cream), optional
1/4teaspoonchili powder, optional
Instructions
Melt the butter in a large heavy pot and pour in the olive oil.
Add the chopped parsnips, potatoes, carrots, onions, garlic, parsley, basil, salt, pepper, and bay leaf.
Cook for 15 minutes, stirring occasionally.
Stir in the vegetable broth.
Bring to a boil, cover, and simmer over medium-low heat for 20 minutes, or until vegetables are tender.
Discard bay leaf.
Remove from heat and use an immersion blender to blend the soup until creamy. If you don’t have an immersion blender, you can use a blender and blend until smooth. This should be done in several batches.
Return soup to pot and, if using, add milk; add in chili powder and stir to combine.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
A roux is a classic technique for thickening soups and sauces, and simply refers to the use of fat and flour together—in this case, butter and flour! Whole milk adds plenty of creaminess, too, and voila! A lovely rich and creamy chicken soup.
Most creamy potato soup recipes call for a dairy product of some kind. If you plan to make a thicker version, try using thicker dairy from the outset. For example, if a recipe calls for whole milk, try adding heavy cream instead toward the end of the cooking process (set the burner no higher than medium heat).
You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.
Yes, you can definitely add cream to your soup. Whether you use a few tablespoons or a few cups, cream gives soup a silky mouthfeel and rich flavor. You can definitely add milk or other dairy as well, though it will taste gradually less creamy as you go down in percent.
Use what you love! Cream: Half and half, heavy cream, light cream or thickened cream all yield similar results, however heavy cream adds richness. Flour: We need flour to create that delicious, creamy texture mushroom soup is loved for.
A lot of the parsnip flavor is close to the skin, so I recommend scrubbing your parsnips well instead of peeling them! If you do choose to peel them, try to peel them thinly.
The quickest method is adding a cornstarch or flour slurry and allowing the soup to simmer until it thickens. You can also simmer it for a longer time so more of the liquid evaporates. Adding shredded cheese will also help thicken this easy parsnip soup recipe.
Parboil the parsnips in boiling salted water for 10 minutes, then drain well. Pick the thyme leaves. Toss the parsnips with the honey, thyme, a pinch of sea salt and black pepper, 10g of the butter and 2 tablespoons of oil. Tip into a roasting tray and arrange in one layer, then roast for 40 minutes, or until golden.
Another option for thickening soup is by using dairy like sour cream or yogurt. Start with a small dollop and stir before checking the consistency and adding more. We recommend using plain yogurt so you don't alter the taste of the soup. You can also use cream if you prefer.
Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes.It only works well if you do it carefully, though.
The skins contain the best flavours and nutrients in potatoes. So I would suggest you leave skins on. If you don't like that idea, you can cook potatoes whole in the soup, then pick them out and rub the skins off. Cut up the potatoes, and put them back.
You can always use water in your soup, but if you want it to have a full body and dimension, a good stock or broth can make all the difference. They have the ability to transform a bland soup into a flavorful meal, as well as adding extra nutritional value.
This soup-thickening hack couldn't be easier. Unlike using flour, which requires either making a little roux before you start cooking or a beurre manié afterwards, or using a cornstarch slurry that can create a gloppy texture, the instant mashed potato flakes can simply be sprinkled into the finished dish.
You can add a creamy substance, either ordinary cream, milk, or coconut milk, but which works best will depend on the flavors already on the soup. If you've made your souo with beans, potatoes, or rice, blending part of it and returning it to the pot will make everything creamier.
"If your broth is lacking in savory richness, try adding roasted onion, tomato paste, mushrooms, seaweed, soy sauce, or miso. These ingredients add umami flavor and depth to broth," she says. The choice of ingredient depends on the recipe, though.
Start by using 1 tablespoon of cornstarch at a time, mixed with 2 tablespoons of water. More cornstarch slurry can be added, but be sure not to add too much. Only mix in a small amount of slurry at a time to ensure that your soup will thicken properly. Using corn starch is a fast, effective way to thicken soup.
Introduction: My name is Aron Pacocha, I am a happy, tasty, innocent, proud, talented, courageous, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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