cream of potato and parsnip soup


lovely soup

Warm weather is coming, but there are still plenty of chilly days and nights left to enjoy a heary bowl of cream soup. With the potatoes, parsnips and cream, I was tempted to name this “Winter White” soup, but I didn’t dare use the “W” word now that we’re officially in Spring!

The great thing about soups is that its a good way to use up some of your veg if its not in its best state. Your taters and parsnips can be a bit soft and not-so-perfect and you can still get a fabulous soup out of them. Hope you enjoy my creation as much as we did!

Cream of Potato and Parsnip Soup
makes four to six servings

3 cups peeled, cubed potatoes

1 medium peeled, cubed parsnip

1 medium onion

½ to 1 clove garlic, to your taste (1 good size local box garlic clove will make this pretty garlicy)

2 Tblsp fat (bacon grease, olive oil, or butter)

1 tsp kosher salt

pepper to taste

1/3 cup dry white wine

2 ½ cups chicken or veg broth

1 Bayleaf

¼ boullion cube disolved in 1/8 cup boiling water

1 Cup cream or milk

1. Peel and cube your potatoes and parsnips and put aside.

lovely soup

2. Dice your onion and garlic fine (I use my food processor)

lovely soup

3. In a large soup pot, melt your fat (I really like bacon grease for this dish) on medium heat. Once melted, simmer your onion and garlic for a few minutes, until onion becomes translucent.

4. Add potatoes and parsnips, salt and pepper, and continue to simmer, stirring frequently, for 3 to five minutes.

lovely soup

5. Add white wine and stir well, pulling up any browned bits at the bottom of the pan.

6. Add bayleaf and chicken broth. Dissolve ¼ chicken boullion cube in 1/8 cup boiling water and add this to the mixture. Bring to a boil.

7. Reduce heat and simmer on a low boil for 20 minutes or until veg are nice and tender.

8. Remove bayleaf and add cream. Stir well and increase heat to allow the soup to just reach a boil, then remove from heat.

9. Blend at least half of the soup, with either a submerssion hand blender or by carefully putting half of the soup into a blender or food processor. Be careful not to burn yourself. I prefer to blend this soup completely, it gives it a lovely thick, smooth texture.

lovely soup

Serve this soup with some of these deliciously easy cheese biscuits, and the white wine you used for the soup. Also nice with this would be a miniature version of the Spring Equinox Salad from a previous post. Bon Apetite!

-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife

photo credit: Nicole Marsh-Mueller