Cream of Parsnip Soup

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This soup is sweeter than potato soup. We found that using a blender instead of a food processor yielded a more velvety consistency.
6 servings


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1 tablespoon butter
1 cup chopped onion
1/2 cup chopped celery
1 pound sliced peeled parsnip
1/4 cup dry white wine
2 cups water
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (14-ounce) cans fat-free, less-sodium chicken broth
1 pound peeled baking potatoes, cubed
1 bay leaf
2 teaspoons fresh lemon juice
6 tablespoons reduced-fat sour cream
1 tablespoon finely chopped fresh parsley


Melt the butter in a Dutch oven over medium-high heat. Add onion, celery, and parsnip; sauté 10 minutes. Stir in the wine, scraping pan to loosen browned bits. Add water, salt, pepper, broth, potato, and bay leaf. Bring to a boil; reduce heat to medium. Cook 20 minutes or until the vegetables are tender. Discard bay leaf.

Place one-third of vegetable mixture in a blender, and process until smooth. Pour puréed vegetable mixture into a large bowl. Repeat procedure with remaining vegetable mixture. Stir in the lemon juice. Spoon 1 cup soup into each of 6 bowls; top each serving with 1 tablespoon sour cream and 1/2 teaspoon parsley.

Created date

November 2003

Nutritional Information

Calories 169
Caloriesfromfat 12 %
Fat 2.2 g
Satfat 1.2 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 5.5 g
Carbohydrate 32.9 g
Fiber 5.9 g
Cholesterol 8 mg
Iron 1.2 mg
Sodium 496 mg
Calcium 71 mg