Cream Of Parsnip Soup

  • Yield: 8 to 10 servings


  • 3 tablespoons unsalted butter
  • 2 cups chopped yellow onions
  • 1 cup chopped celery
  • 2 1/4 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon chopped garlic
  • 2 bay leaves
  • 2 quarts Chicken Stock or
  • canned low-sodium chicken broth
  • 3 pounds parsnips, peeled and chopped
  • 3/4 cup heavy cream
  • 2 teaspoons apple cider vinegar
  • 8 strips bacon, chopped and fried until crisp, for garnish
  • 1 tablespoon snipped fresh chives, for garnish


  • Melt the butter in a large heavy pot or Dutch oven over medium-high heat. Add the onions, celery, salt, and pepper. Cook, stirring often, until the onions are softened, 4 minutes. Add the garlic and bay leaves and stir until the garlic is fragrant, about 1 minute. Add the chicken stock and parsnips and bring to a boil. Reduce the heat to medium-low. Simmer, uncovered, stirring occasionally, for 1 hour.
  • Stir in the cream and vinegar. Remove and discard the bay leaves. Pur├łe the soup with an immersion blender or in batches in a food processor or blender.
  • Serve the soup hot in bowls, garnished with the bacon and chives.