Cream of Parsnip Soup added to My Recipes successfully.
Category
Soups
Servings
8
Prep Time
20 minutes
Cook Time
40 minutes
Delicious and creamy - and great even without sour cream.
Credits
Photography and Styling by Chavi Feldman
Food Prep by Chaya Ruchie Schwartz
Author:Dining In
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Ingredients
1-2 tablespoons Manischewitz Cottonseed Oil
1 large onion, diced
2 stalks celery, chopped
3 large parsnips, sliced
1/4 cup dry white wine, or apple juice
5 cups water
2 teaspoons Gefen Table Salt
1/8 teaspoon black pepper
3-4 Gefen Potatoes, cubed
1 bay leaf
2 teaspoons fresh lemon juice
6 tablespoons sour cream (optional)
1 tablespoon chopped, fresh parsley
Soup
Directions
Heat oil in large pot. Add onion, celery, and parsnips. Sauté 10 minutes.
Stir in wine or apple juice, scraping bottom of pot to loosen brown pieces. Add water, salt, pepper, potatoes and bay leaf.
Bring to a boil; reduce heat to medium. Cook 20 minutes or until vegetables are tender. Discard bay leaf.
Blend with immersion blender until smooth. Stir in lemon juice. Pour into bowls. Swirl in sour cream, if desired. Sprinkle with parsley.
Recipe Note
Note:
Freezes well, but loses some texture.
This recipe provided with permission from kosher.com
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