Cream of Parsnip Soup

Earthy parsnips soak in a broth of buttery melted onions and creamy milk to make a quick winter soup that balances rich and light with ease.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 249 Calories

Ingredients

• ¼ cup butter
• 1 teaspoon salt
• 1 onion, chopped
• salt and ground black pepper to taste
• 4 cups chicken broth
• 2 cups low-fat milk
• 2 pounds parsnips, peeled and chopped

Recipe Instructions

Step 1

Melt butter in a large pot over medium-low heat. Add onion and salt. Cook, stirring occasionally, until onion has softened and turned translucent, about 10 minutes.

Step 2

Stir garlic into the onion mixture; cook until fragrant, about 1 minute. Add chicken broth and parsnips; bring to a boil. Reduce heat to a steady simmer; cook until parsnips are very tender, about 20 minutes. Puree soup with a hand-held blender until smooth.

Step 3

Pour milk into the soup and heat gently, but do not boil, about 4 minutes. Season with salt and pepper.