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A delicious winter soup from "Bon Appétit Magazine" (Sept.1997). The original recipe calls for half-and-half, but milk works just as well.
- 1⁄4 cup butter
- 2 large onions, halved and sliced (about 5 cups)
- 4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)
- 4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)
- 2 (14 1/2 ounce) cans low sodium chicken broth (or more, to taste) or 2 (14 1/2 ounce) cans vegetable broth (or more, to taste)
- 3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)
- 1⁄4 cup chopped fresh parsley
- 1 teaspoon fresh thyme
- 1 1⁄4 cups milk or 1 1⁄4 cups half-and-half
- 1⁄8-1⁄4 cup sherry wine (could also try dry white wine)
- 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.
- 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.)
- Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.