Creamy Roasted Parsnip Potato Soup Recipe Cooking Blog Food Blog 2. now add the chopped parsnips and potatoes and stir well. 3. then add the vegetable stock and bring it to a simmer over low to medium heat. season with salt and pepper and simmer until the parsnips and the potatoes are soft. 4. remove the soup from the heat and blend it using a hand blender or immersion blender. Instructions. in a large stockpot over medium heat, warm the olive oil and butter. add the parsnips, onion and garlic and cook, stirring occasionally, for 5 minutes. add the potatoes, rosemary, thyme, salt and pepper and cook, stirring occasionally, for an additional 5 minutes.
Roasted Parsnip And Potato Soup Served From Scratch Add parsnips, onions, potatoes, garlic to a roasting pan and mix well so it all is well coated with oil. top with fresh sprigs of thyme (optional). bake for 40 45 minutes, shaking mixing every 15 minutes to prevent sticking. meanwhile, cook 6 pieces of bacon until crispy and cool on a paper towel lined plate. Simmer over low to medium heat for 20 minutes or until the potato and parsnip are soft. remove the pan from the heat then use a hand held blender to blend the soup until smooth. return the pan to the heat then stir in the cream. once the cream is fully absorbed into the soup it is ready to serve. Do not wipe the remaining bacon grease out of the pot. add the onions into the bottom of the pan and cook 3 – 5 minutes over medium heat in the leftover bacon grease. once the onion is tender and a translucent, add in the butter, swirling to melt. whisk in the flour and cook for 2 – 3 minutes, stirring constantly. Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. cook and stir onion and celery in hot oil until softened and onion is beginning to turn golden brown, about 5 minutes. reduce heat to low; stir in butter, brown sugar, garlic, and roasted parsnips and carrots. continue to cook and stir until vegetables are very soft and.
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