| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 8 cups |
Ingredients
- 2 pounds parsnips, peeled and quartered lengthwise
- 1/4 cup vegetable oil
- 3 teaspoons salt, divided
- 6 tablespoons honey, divided
- 6 cups water
- 1 bunch parsley
- 1 carrot, cut in 1/2
- 1 small onion
- 2 bay leaves
- 1/2 teaspoon black peppercorns
- 2 teaspoons white pepper
- 3 cups heavy cream
Instructions
- Preheat the oven to 375 degrees F.
- Toss the parsnips with the oil and 1 teaspoon of salt and drizzle with 3 tablespoons honey. Place on a baking sheet and put into the top half of the oven. Roast 30 minutes, or until the parsnips are a deep golden brown; they tend to burn easily so make sure to toss often while roasting.
- Meanwhile, put the water into a large pot and place over high heat. Lay a double layer of cheesecloth on a flat surface and place the carrot, onion, parsley, bay leaves and peppercorns in the center. Tie the cheesecloth up and around the vegetable and herb mix and drop it into the water. Bring to a boil, lower the heat and simmer for 30 minutes.
- Remove the parsnips from the oven and place them immediately into the stock. Add the remaining honey and salt and white pepper; simmer for about 20 minutes. Puree with an immersion blender, or in batches in a blender. Add the cream and cook for another 10 minutes or until thick.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 257 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 11 g |
| Protein | 2 g |
| Cholesterol | 61 mg |
| Sodium | 467 mg |
Reviews
Fantastic flavor! New family favorite.
Strange…I reviewed this years ago, but my review is missing. Outstanding. My diet-conscious bridge friends went back for seconds! Just an excellent starter full of flavor. Looking for something different? Here you go!
this sounds great, I will have to try it, but at what point do you take the cheese cloth bag out, must be just b4 you puree it.
This is excellent! All the flavors complement each other very well. A word of warning for those who do not like spicy..white pepper can be assertive so you may want to add a bit less.
This recipe came out great! It was quick and easy. As a habit I use half the salt, then add more if needed. I usually find FN recipes too salty. Also, I didn’t have any honey so I used maple syrup. Good soup!
This soup is a tad too sweet for my liking; it is very tasty but I think 2 tablespoons of the honey may be omitted. I also topped it with Aarti Sequiera’s parnip chips – I sliced the parsnip into discs and topped the soup with them. the garam masala and chilli goes so well with the sweetness of this soup.
For what this is worth…Flavor and texture are terrific. A family dinner party with 4 grandchildren (grade school. Every human at the dining table scarfed down every ounce. I hope anyone reading these evals…try this soup. Host your own party. Serve the soup. My bet…you’ve seldom sat at a dinner table when everyone praises the same dish! Good luck! Annie , Fremont , CA
Made this for a dinner party and everyone loved it. The roasting gave a wonderful flavor to this soup. Will be making this for Thanksgiving.
Made this tonight. Everyone loved it. This will be the first course for Thanksgiving.
2 years in a row, we have grown parsnips, just so we can make this soup! tonight we had it… the whole house smelled so wonderful and made our autumn afternoon, warm and toasty! so full of taste and goodness. if you make this you will be SATISFIED!!