Creamy Turnip and Parsnip Soup

  • Yield 4-6 servings

Anders Krusberg/Martha Stewart Living Omnimedia


2 tablespoons unsalted butter
1-1/4 cup chopped yellow onions
1-1/2 cup chopped parsnips
3 tablespoons minced celery
1 teaspoon minced garlic
4-6 sprigs fresh thyme, tied together in a bundle
2 pounds turnips, peeled and diced
3 cups chicken stock or canned, low-sodium chicken broth
1 cup vegetable stock or canned, low sodium vegetable broth
1-1/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup heavy cream, optional
sour cream, for garnish
chopped, fresh chives, for garnish
parsnip chips, recipe as follows, for garnish


  1. Melt the butter in a large saucepan over medium high heat, add the onions, parsnip and celery. Cook until vegetables are lightly caramelized around the edges, 4 to 6 minutes.
  2. Add the garlic and thyme bundle and cook, stirring, until garlic is fragrant, 1 to 2 minutes.
  3. Add the turnips, stocks, salt, and pepper, and bring to a boil. Reduce heat so that the soup just simmers, and cook until turnips are very tender, 20 to 25 minutes.
  4. Remove the thyme bundle and add the heavy cream, if desired.
  5. Using an immersion blender, (or in batches in a blender), puree the soup until very smooth.
  6. Rewarm if necessary, then serve in small bowls, garnished with a dollop of sour cream and a pinch of chives and the parsnip chips.

Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved



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