Creamy Parsnip Soup

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This creamy Parsnip Soup has unusual and wonderful complex flavors, with a texture that is creamy and divine!

Prep Time15

Cook Time20

Total Time45

Course: Soup

Cuisine: American

Keyword: easy soup recipes, parsnip recipe, parsnip soup

Servings:

2 tablespoons unsalted butter
1 large leek , (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
1 clove garlic , minced
1 pound parsnips , trimmed, peeled, and cut crosswise into 1-inch pieces
3 medium sweet apples , peeled, cored, and cut into 1-inch pieces
1 large yukon gold potato , peeled and cut into 1-inch pieces
32 ounces vegetable broth
1 cup water
1/2 cup half-n-half
1 teaspoon kosher salt
1/4 teaspoon pepper
dash nutmeg
sprinkle of nutmeg, sliced apples, and fresh thyme sprigs , for garnish, optional

Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 4 minutes. Stir in the garlic and sauté until fragrant, 20 seconds. Season with salt to taste.
Add to pot the parsnips, apples, potato, veggie broth, and 1 cup water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.
Using an immersion blender, puree until creamy and smooth (or working in batches, puree soup in a blender until smooth. Return the soup puree to pot.)
Stir in half-n-half. Season with the salt, pepper, and a dash of nutmeg. Taste and adjust seasoning if necessary.
Ladle into bowls and garnish with sliced apple, a small sprinkle of nutmeg, and thyme sprigs.