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