Potato, Carrot and Parsnip Soup

Total Time
55mins
Prep 25 mins
Cook 30 mins

A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.

Ingredients Nutrition

Directions

  1. Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
  2. Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in milk and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  3. Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.
Most Helpful

5 5

Lovely flavor. A keeper. Thank you for the recipe.

5 5

Beautiful and tasty soup - great way to eat parsnips !!