Roast Parsnip Soup

An elegant upgrade to this classic creamy soup.

An elegant upgrade to this classic creamy soup.  (The Lazy Goat)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


A warm, hearty fall soup that's the perfect compliment to any Thanksgiving feast. The garnishes are simple to prepare but make a stunning preparation that will wow guests.


For the soup

  • 1/4c Vegetable oil
  • 1 Onion, Peeled, thinly sliced
  • 1 clove garlic, peeled, fine chopped
  • 2 pounds Parsnips, peeled cut into 1” pieces, roasted
  • 1 C Heavy Cream
  • Water to cover
  • Salt
  • White Pepper

For the Garnish

  • 1/4C Tomatoes, seeded, small diced
  • 1/4C Granny Smith Apples, Peeled, Small Diced, Sautéed
  • 1T Chives, fine sliced
  • 1T Extra Virgin Olive Oil
  • 2tsp Sherry Vinegar
  • 2tsp Sherry Vinegar Hazelnut Oil
  • 20 long cut chives 1”
  • Salt
  • White Pepper


Step 1

  • In a small saucepot over medium low heat add the vegetable oil.

Step 2

  • Next add the onions and sweat them down for 5 minutes until soft. Add the parsnips and cook for 5 more minutes. Add the garlic and sauté for one minute, and then add the heavy cream and water.

Step 3

  • Bring to a boil and reduce to a simmer for 30 minutes until the parsnips are soft. Remove from heat, and strain off and reserve the liquid.

Step 4

  • Place the parsnips in the blender and add some of the liquid back. Puree on high speed adding liquid as necessary until you have a smooth soup, adding more of the liquid as needed. Strain through a fine mesh strainer, and season with salt and white pepper to taste. Set adds and keeps warm.

Step 5

  • For the garnish, in a small mixing bowl combine the tomato, apples, and chives and mix well. Add the olive oil, sherry vinegar and season with salt and white pepper.

Step 6

  • To plate, in four bowls add 6oz of the parsnip soup, place a small amount of the garnish in the middle of the soup. Garnish with long cut chives, and drizzle the soup with hazelnut oil.