With the cold weather soon upon us, there’s nothing better to help us warm up than a great bowl of soup! This recipe for Cream of Parsnip soup is easy to make, and always a hit at Sarello’s. People are often surprised by how good it is! We hope you enjoy making it at home, and would love to hear from you when you do!
Cream of Parsnip Soup
Ingredients:
1 oz. butter
½ cup sliced yellow onion
2 garlic cloves
4 parsnips, peeled and cut into 1 inch pieces
1 quart chicken stock
½ cup brown sugar
½ cup heavy cream
Salt and pepper to taste
Directions:
Using a medium-sized stock pot, sauté the onions and garlic in the butter for 5 minutes. Add the parsnips and chicken stock, and simmer for one hour over low heat. Add the sugar and heavy cream and puree the mixture with a hand-held blender. Strain the soup into another pot and season with salt and pepper.
To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.