Creamy Parsnip Soup with Tarragon
On a cold afternoon or chilly evening, this Creamy Parsnip Soup with Tarragon is certain to warm you up from the inside out. Very simple and easy to make, you can have this good homemade soup ready for a quick lunch or as a starter before dinner. The earthy, subtly sweet flavor of the parsnips mixes beautifully with the full, unmistakable taste of the tarragon, leaving you with a truly wonderful medley of tastes. This is definitely one soup that will bring a smile to the faces of all those who eat it.
Ingredients
- 4 large parsnips, peeled and chopped
- 3 large potatoes, peeled and chopped
- 1 large onion, peeled and chopped
- 1 clove garlic, peeled
- 6 cups chicken stock
- ground black pepper to taste
- 2 teaspoons tarragon
- 2 tablespoons olive oil or butter
Instructions
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In a large stock pot , saute the onion, garlic and olive oil for about 5 minutes.
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Pour in the chicken stock. Add in the parsnips, potatoes, tarragon and pepper and bring to a boil.
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Once it has boiled, turn down to a steady simmer and continue cooking until the parsnips and potatoes are done (time will vary depending on how large the vegetables are cut).
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Using an immersion blender or regular blender, blend until smooth and creamy.
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