Chef Tony Nasello: Cream of Parsnip Soup - Valley News Live - KVLY/KXJB - Fargo/Grand Forks

Chef Tony Nasello: Cream of Parsnip Soup

Posted: Updated:

Cream of Parsnip Soup 

Serves: 4 to 6 


1 oz. butter

½ cup sliced yellow onion

2 garlic cloves

4 parsnips, peeled and cut into 1 inch pieces

1 quart chicken stock, (vegetable stock may be substituted)

½ cup brown sugar

½ cup heavy cream

Salt and pepper to taste



Using a medium-sized stock pot, sauté the onions and garlic in the butter for 5 minutes. Add the parsnips and chicken stock, and simmer for one hour over low heat. Add the sugar and heavy cream and puree the mixture with a hand-held blender. The texture should be velvety-smooth, so pass the soup through a fine-mesh strainer if necessary. Season with salt and pepper and serve.

 Tony's Tip: This soup has a beautiful ivory color, so be creative when choosing a garnish. Pick up some colorful micro greens at Prairie Petals in downtown Fargo, use sautéed carrots and apples, or sprinkle chives on just before serving.

 To Store: Pour into an airtight container and refrigerate for up to one week or freeze for up to 2 months.

 Recipe courtesy of The Lost Italian & Sarello's, Inc. 2013.

Powered by WorldNow
Powered by 

WorldNowAll content © Copyright 2000 - 2014 WorldNow and Valley News Live. All Rights Reserved.
For more information on this site, please read our Privacy Policy and Terms of Service.