Parsnip Soup

Cinnamon Parsnip Soup

Servings 4


  • 1 tbsp butter
  • 1 small onion chopped
  • 1 1/4 lb parsnips peeled and cut into large chunks
  • 2 cups vegetable stock
  • 1/3 cup dry white wine
  • 1/3 cup cream
  • 1/4 tsp cinnamon ground


  • Melt butter in heavy saucepan over medium high heat.
  • Saute onion until tender. Add parsnips, stock and wine, bring to a boil over high heat.
  • Reduce heat to low, cover and simmer about 30 minutes or until parsnips are very tender.
  • Transfer mixture to a blender and process, in batches if necessary, until smooth.
  • Return to saucepan. Stir in remaining ingredients, salt and pepper to taste.
    Heat until steaming but do not boil.


Recipe courtesy of Peak of the Market.