Parsnip Soup

Name: Parsnip Soup
Yield: 4 servings
Cuisine: American
Ingredients: 4 Parsnips; 1/2 Onion; 2 tbsp Olive oil; 1 tbsp Butter; 2 tbsp Flour; 250 ml Chicken broth; 400 ml Milk; 100 ml Heavy cream; 1 pinch Salt; 1 Water; 1 pinch White pepper; 8 Peeled sweet chestnuts; 1 dash Paprika powder; 2 Bay leaves

cookpad.japan @cookpad_jp

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)

I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)

I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

cookpad.japan @cookpad_jp

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)

I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

I attempted to recreate a soup I had at Fleur de Sel, a restaurant in New York. (The soup at the restaurant had boiled chestnuts added to it.)

I think it would be hard to find parsnips in Japan, but if you can get them, please try making this soup. By the way, parsnips are part of the parsley family. Recipe by K-ana

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Ingredients

4 servings

4Parsnips
1/2Onion
2 tbspOlive oil
1 tbspButter
2 tbspFlour
250 mlChicken broth
400 mlMilk
100 mlHeavy cream
1 pinchSalt
1Water
1 pinchWhite pepper
8Peeled sweet chestnuts
1 dashPaprika powder
2Bay leaves

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Steps

1

Peel the parsnips and cut into 1 cm chunks. Finely chop the onion.
2

Place a deep pot over medium heat and add the olive oil and butter. Add the vegetables from Step 1 and cook over low heat until the onion is translucent.
3

Sprinkle the flour into the pot and lightly stir-fry. Now add the chicken broth, a little at a time, and stir until smooth.
4

Add the heavy cream, milk, and bay leaves to the pot and simmer over low heat to reduce. When the parsnips are soft, remove the pot from the heat. Use a stick blender (or a regular blender) to blend the soup. *At this point, the soup will still be very thick.
5

Return the pot to low heat and gradually add water until the soup is the consistency you prefer.
6

Adjust the seasoning with salt and white pepper and then strain the soup. Add 2 sweet chestnuts to each bowl and pour in the soup. Sprinkle with paprika powder.