The humble parsnip is a root vegetable that is related to carrots, but sweeter. Parsnips, in all their creamy white glory, are packed with nutrients, and make for a deliciously healthy winter soup.

Parsnip Sage Browned Butter Soup

Makes ½ gallon (64 ounces)

You’ll Need

  • 1-1 ½ quarts peeled, cubed parsnips
  • Vegetable broth/water - enough to cover parsnips
  • 1-3 sprigs fresh thyme
  • ¼ cup diced onion
  • 1 bay leaf
  • 2 cups half and half
  • 2 tablespoons fresh sage leaves
  • ½ cup – 1 cup unsalted butter
  • Salt & pepper to taste
  • ½ tsp ground nutmeg

Garnish Options

  • Pumpkin seeds, toasted & salted
  • Croutons
  • Pumpkin seed oil
  • Crispy sage leaves

Method of Preparation

  1. For parsnips: Put in large pot with stock or water, ground nutmeg, thyme, bay leaf, sage leaves and onion. Cover and bring to a simmer.
  2. For browned butter: Put butter in pot and melt and allow to simmer. Stir when needed and once butter is browned and smells toasted, remove from heat. Should take 15-20 minutes.
  3. Once parsnips are almost done, add half and half and simmer for 5-10 minutes uncovered.
  4. Once parsnips are completely tender, remove from heat, strain and save all parsnip cooking liquid. Discard thyme sprigs and bay leaf.
  5. In a kitchen blender, add parsnips, 1-2 cups of parsnip cooking liquid, and ¼ cup brown butter.
  6. Turn blender on high and remove top while blender is still running.
  7. Slowly drizzle in cooking liquid until puree starts a vortex.
  8. Once vortex has started, slowly add brown butter. Add more fresh sage if desired.
  9. Season with salt and pepper. Adjust with more cooking liquid and/or browned butter. You many not need all cooking liquid and/or butter.
  10. Once the soup is silky and velvety smooth, it’s finished.
  11. Serve in bowls and garnish as desired.
  12. Enjoy.

Optional Preparation

For a festive seasonal twist, and a boost of protein, add shrimp or scallops.

  1. In medium-hot sauté pan add 1 tablespoon butter, 1 tablespoon diced onion, 1 teaspoon minced garlic, and 1-3 cups of raw shrimp or scallops.
  2. Sauté for 2 minutes and deglazed with 1-2 tablespoons white wine. Remove from heat and season to taste with salt, pepper, and garnish with fresh thyme leaves.
  3. Add sauté mix on top of soup.

From the kitchen of Chef Kyle Williams. Bon appetite!