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Creamy Turnip And Parsnip Soup

Creamy Turnip And Parsnip Soup

  • Yield: 1 1/2 quarts; serves 4 to 6


  • 2 tablespoons unsalted butter
  • 1 1/4 cups chopped yellow onions
  • 1 1/2 cups chopped parsnips
  • 3 tablespoons minced celery
  • 1 teaspoon minced garlic
  • 4 to 6 fresh thyme sprigs, tied together
  • 2 pounds turnips, peeled and diced
  • 3 cups chicken stock or canned, low sodium chicken broth
  • 1 cup vegetable stock or canned, low sodium vegetable broth
  • 1 1/4 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 cup heavy cream (optional)
  • Sour cream, for garnish
  • Chopped fresh chives, for garnish
  • Parsnip Chips, for garnish


  • Melt butter in a large saucepan over medium-high heat and add onions, parsnips, and celery. Cook until vegetables are lightly caramelized around the edges, 4 to 6 minutes.

  • Add garlic and thyme and cook, stirring, until garlic is fragrant, 1 to 2 minutes.

  • Add turnips, stocks, salt, and pepper and bring to a boil. Reduce heat just to a simmer and cook until turnips are very tender, 20 to 25 minutes.

  • Remove thyme and add heavy cream, if using.

  • Using an immersion blender (or in batches in a blender), puree soup until very smooth.

  • Rewarm if necessary, then serve in small bowls, garnished with a dollop of sour cream, a pinch of chives, and parsnip chips.