parsnip soup with sherry
Equipment: Large pot with lid; immersion blender (or regular blender).
  • 1 T. olive oil
  • 1 T. butter
  • 1 to 1¼ lbs. parsnips (I used 2 large and 2 medium)
  • 1 carrot (or 5-6 baby carrots), sliced
  • 1 potato, peeled and diced
  • 1 onion, chopped
  • 1 bay leaf
  • 4 c. low-sodium vegetable broth
  • ½ c. half-and-half
  • ¼ c. dry sherry (I used fino but amontillado would also be nice)
  • Sea salt & freshly ground pepper, to taste
  • Ground paprika (smoked or regular), for garnish (optional)
  • Chopped fresh herbs, for garnish (optional)
  1. Prepare the soup: Heat the oil and butter in a large pot over medium heat. Add the parsnips, carrot, potato, and onion, sprinkle with a little salt, stir well, cover, and cook for about 10 minutes, stirring occasionally. Add the bay leaf and vegetable broth. Bring to a boil, then lower the heat and simmer for 30 minutes.
  2. Finish the soup: Remove the bay leaf, add the cream and sherry, and blend the soup (either with an immersion blender (safest), or a regular blender, being very careful of the hot soup and the steam). Taste and season with more salt & pepper if needed. Serve sprinkled with ground paprika and chopped fresh herbs (optional). Enjoy!
Recipe by radish*rose at