Potato, Carrot and Parsnip Soup
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
- 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 (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)
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Loved this receipe! The only changes I made was to cook the onions in butter rather than oil (although I added a little olive oil to stop the butter going black) and then I processed it all giving it a lovely silky buttery flavour. Loved the colour as well and sprinkled some fresh parsley and a dollop of creme fraiche before serving.
RECIPE SUBMITTED BY
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">