Prep Time
15 Mins
Cook Time
25 Mins
Yield
about 2 qt

How to Make It

Peel 2 lb. parsnips and 1 sweet potato and cut into 1-inch pieces. Bring parsnips, sweet potato, 1 chopped onion, 1 (2-inch) piece peeled fresh ginger and 1 quart chicken broth to a boil. Simmer for 25 minutes. Blend half of mixture with 1 cup heavy cream. Transfer to a bowl. Blend remaining mixture with 1 cup water. In a saucepan, combine pureed mixtures; stir in 1/2 cup water and 1/2 tsp. kosher salt. Season with black pepper; warm over medium heat. Sprinkle with 1 cup chopped toasted walnuts and 1/4 cup minced chives.

Ratings & Reviews

Bonnybraids's Review

wosmith
February 17, 2013
My daughter veganized this recipe while I was visiting her in Seattle last September. It was delicious (so much so that I had to try to duplicate it)! I'm now using it as a base recipe and substituting other veggies for the parsnips since they are super expensive around here. This morning, I have a pot on the stove with butternut squash and sweet potatoes and boy! Does it smell good or what? As my daughter did, I use cashews instead of the cream and McKay Chicken Style Seasoning for the broth. It blends up smooth and unctuous! YUM! on a winter day when the temp got down to 15 degrees!

salligator's Review

salligator
January 03, 2013
Adapted the recipe on what was in the pantry, freezer and fridge. 1/2 parsnips 1/2 carrots, evaporated milk instead of cream and water, goose stock (we make stock from all leftover carcasses) instead of chicken. Wonderful. Might add a little jalapeño for a kick next time. I love to make soup especially on a rainy winter day.

Gonzoschicken's Review

Gonzoschicken
December 05, 2011
I had to change it because I'm afraid I don't even know what a parsnip looks like. I used 2 cups of potatoes, substituted 1tsp ginger powder for the fresh ginger root, and sour cream for the heavy cream. I know that's not exactly following the recipe, but my family downed it and asked for more! Very creamy and satisfying- though I do wish I had kept a few vegetables out of the processor to give the mouth a little something to chew. Topped with green onions and crumbled bacon, this is definitely going in the family recipe book!

wosmith's Review

Bonnybraids
December 30, 2010
This was DELICIOUS! My husband and I really enjoyed this...the only thing I would change, is to replace the nuts with something a little more salty like crumbled bacon or crispy pancetta. A nice hard cheese would have been nice too, but it needs a little crunch or the mouth feel gets monotonous. Will definitely make again!