Soups

Cream Of Parsnip and Potato Soup

by Editorial Staff

Summary

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Soup
Cuisine European
Servings (Default: 4)

Ingredients

  • 750 g parsnip (s)
  • 300 g potato (s)
  • 1 medium onion (s)
  • 20 g butter
  • 2 tablespoon vermouth (Noilly Prat) or white wine
  • 1 liter vegetable broth
  • 0.5 teaspoon ½ salt
  • pepper
  • nutmeg
  • 100 g crème léère with 15% fat
  • 2 tablespoon chives rolls
Cream Of Parsnip and Potato Soup
Cream Of Parsnip and Potato Soup

Instructions

  1. Peel the parsnips and potatoes and cut them into cubes.
  2. Melt the butter in a saucepan. Braise the onion. Add the parsnip and potato cubes. Deglaze with the Noilly Prat or white wine. Pour in the vegetable stock and cook for about 15 minutes until soft.
  3. Then puree everything and season with salt, pepper, nutmeg and crème légère. Sprinkle with chives rolls to serve.
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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