Recipe by Dining In

Cream of Parsnip Soup

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Cream of Parsnip Soup
Parve Parve
Easy Easy
8 Servings
Allergens

No Allergens specified

1 Hour
Diets
- Gluten Free - Vegetarian - Vegan - Pescatarian - No Refined Sugar

Delicious and creamy! Really warms you up on a cold day. Great even without sour cream.

Ingredients

Main ingredients

  • 1-2 tablespoons oil

  • 1 large onion, diced

  • 2 stalks celery, chopped

  • 3 large parsnips, sliced

  • 1/4 cup Baron Herzog Chenin Blanc or other dry white wine, or apple juice

  • 5 cups water

  • 2 teaspoons salt

  • 1/8 teaspoon black pepper

  • 3-4 potatoes, cubed

  • 1 bay leaf

  • 2 teaspoons fresh lemon juice

  • 6 tablespoons sour cream (optional)

  • 1 tablespoon chopped, fresh parsley

Directions

To Prepare

1.

Heat oil in large pot. Add onion, celery, and parsnips. Sauté 10 minutes.

2.

Stir in wine or apple juice, scraping bottom of pot to loosen brown pieces. Add water, salt, pepper, potatoes and bay leaf.

3.

Bring to a boil; reduce heat to medium. Cook 20 minutes or until vegetables are tender. Discard bay leaf.

4.

Blend with immersion blender until smooth. Stir in lemon juice. Pour into bowls. Swirl in sour cream, if desired. Sprinkle with parsley.

Notes:

Freezes well, but loses some texture.

Credits

Photography and Styling by Chavi Feldman Food Prep by Chaya Ruchie Schwartz

Recipe tags

cook it nj cookitnj kosher for passover Passover recipe passover soup Pesach pesach soups root vegetables vegetables
Cream of Parsnip Soup

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