Parsnip And Carrot Soup
This creamy parsnip and carrot soup is a comforting and nutritious dish that is perfect for cooler days. The sweetness of the carrots and the earthy flavor of the parsnips come together in a velvety smooth puree, complemented by a tangy yogurt topping and a sprinkle of fresh parsley. This soup is easy to prepare and makes for a satisfying meal on its own or as a starter for a larger spread. Give it a try and enjoy the warmth and flavor of this delightful dish.
— Constant Cookbook
Ingredients
- 1 1/2 Tbs. unsalted butter
- 1 yellow onion, chopped
- 1 1/4 lb. parsnips, peeled and coarsely chopped
- 1 lb. carrots, peeled and coarsely chopped
- 6 cups chicken stock
- 4 cups water
- Salt and freshly ground pepper, to taste
- 1/3 cup plain yogurt
- About 2 Tbs. milk
- Salt and freshly ground pepper, to taste
- 1 1/2 Tbs. chopped fresh flat-leaf parsley
Instructions
- In a large soup pot or Dutch oven over medium heat, melt the butter. Add the onion and sauté, stirring occasionally, until soft, about 10 minutes. Increase the heat to high, add the parsnips, carrots, stock and water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender, about 30 minutes.
- Using a blender and working in batches, puree the soup on high speed until smooth, 3 to 4 minutes per batch. Strain through a chinois set over a clean soup pot and, using the pestle, press on the solids to extract as much liquid as possible. Place over low heat and reheat to serving temperature. Season with salt and pepper.
- While the soup is heating, make the yogurt garnish: In a small bowl, whisk together the yogurt and enough milk to make a barely fluid paste. Season with salt and pepper.
- To serve, ladle the soup into warmed bowls and drizzle with the yogurt. Sprinkle with the parsley and serve immediately.
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