Potato-Parsnip Soup

Potato-Parsnip Soup
Potato-Parsnip Soup

 Warm Potato-Parsnip Soup is wonderful way to begin a Christmas tea.

Potato-Parsnip Soup
Yield: 8 servings • Preparation: 15 minutes • Cook: 30 minutes
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  1. 2 tablespoons salted butter
  2. 1 large shallot, minced
  3. 6 cups peeled and cubed golden potatoes
  4. 3 cups peeled and chopped parsnips
  5. 4 cups chicken broth
  6. 2 cups half-and-half
  7. 1½ teaspoons ground coriander
  8. 1 teaspoon salt
  9. ¼ teaspoon ground white pepper
  10. Garnish: fresh parsley
  1. In a large stockpot, melt butter over medium heat. Add shallot to butter. Cook until soft, 3 to 4 minutes.
  2. Add potatoes, parsnips, and chicken broth to stockpot. Cover, and bring to a boil over medium-high heat. Reduce heat to medium. Cook until potatoes are cooked through, 15 to 20 minutes.
  3. Working in batches, purée soup in the blender. Return to stockpot.
  4. Add half-and-half, coriander, salt, and white pepper. Bring to a simmer over medium heat. Serve immediately.
  5. Garnish with parsley, if desired.
TeaTime Magazine https://www.teatimemagazine.com/
 From TeaTime November/December 2010


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