Creamy Sous Vide Parsnip Soup Recipe
I first had a version of this amazing winter soup when I was cooking from the book A Boat, a Whale, and a Walrus. The original version is super rich with lots of butter and cream and was a decadent meal for special occasions, but I wanted something I could eat more often without feeling guilty. The result is this much lighter version that still retains much of the creaminess of the original while using much less butter and cream. The soup will get smoother and smoother the more chicken stock you add, so you can tailor it to the texture you prefer. I love to serve it with some hearty whole grain bread you can use to sop up all the soup.
Ingredients for Creamy Parsnip Soup
- 1 leek, trimmed, washed, and tender end coarsely chopped
- 2 apples such as gala or honey crisp, peeled, cored, and coarsely chopped
- 1 pound parsnips, coarsely chopped (450g)
- 2 tablespoon butter or olive oil, optional
- 3 to 4 cups chicken stock or vegetable broth
- 4 spoonfuls heavy cream, optional
- Walnut oil or olive oil
- Nutmeg, preferably fresh but pre-ground will work
- Whole grain bread, optional
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Cooking Instructions for Creamy Parsnip Soup
Preheat a water bath to 183°F (83.9°C).
Place the leek, apples, parsnips and butter in one or two sous vide bags, making sure it is in a single layer. Lightly salt and pepper the mixture then seal the bag and cook for at least an hour.
Once cooked, remove the cooked mixture from the sous vide bag and place in a blender or food processor. Add the chicken stock then blend until smooth and fully pureed. Salt and pepper to taste.
Place a ladle or two of the soup into a bowl then swirl in a spoonful of the heavy cream. Drizzle with the walnut oil, grate some nutmeg on top, then serve.
Nutritional Information for Creamy Parsnip Soup
- Calories: 172
- Fat: 4g
- Protein: 6g
- Carbohydrate: 30g
- Fiber: 5g
- Sugar: 13g
- Cholesterol: 5mg
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This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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