Ingredients
Method
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.
- Add the parsnips, rosemary leaves, bay leaf, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer. Cook covered for 15-20 minutes until the parsnips are completely tender when pierced with a fork.
- Remove from heat and let cool slightly (about 5 minutes). Discard the rosemary stems and bay leaf. Transfer the mixture to a blender or use an immersion blender directly in the pot. Blend until smooth and silky.
- Return to low heat. Stir in the butter, then add the heavy cream. Season with salt and pepper to taste—start with 1 teaspoon kosher salt and adjust after tasting. The soup should be thick enough to coat the back of a spoon but still pourable.
- Ladle into bowls and drizzle each serving with extra virgin olive oil. Serve immediately while hot, with crusty bread on the side for dipping.
Nutrition
Notes
Substitutions: You can swap parsnips for carrots in a pinch—just use equal weight. For a dairy-free version, replace the butter with olive oil and skip the cream. Fresh rosemary works best, but you can use 1 teaspoon dried if that's all you have (add it when you add the broth).
Storage: This keeps well in the refrigerator for up to 4 days. Cool completely before storing—hot soup creates condensation that affects texture. Reheat gently on the stove over medium-low heat; avoid boiling, which can cause separation. It also freezes beautifully for up to 3 months. Thaw overnight in the refrigerator and warm slowly.
Serving suggestions: I love this with a sharp cheese like aged cheddar on toast, or crumbled goat cheese for something brighter. A squeeze of lemon juice at the end adds nice acidity if you want more brightness.