| Prep: 20 mins | Cook: 40 mins – 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 16g | 7g | 32g |
| sugars | fibre | protein | salt |
| 5g | 6g | 4g | 1g |
Why I Love Portuguese Creamy Parsnip Soup with Croutons
As I find myself caught in the whirl of New York City’s diverse culinary landscape, I find it thrilling to occasionally take a step back and appreciate the delicacies that find their roots tucked away in the corners of the globe. It’s with this spirit of exploration – and a touch of nostalgia – that I’m excited to share this Portuguese staple recipe – the Creamy Parsnip Soup with Croutons.
A Step into Portugal
This recipe holds a special place in my heart, not just for its tantalising flavour profile, but also for its ability to transport one straight to the rustic kitchens of Portugal. Upon tasting the rich, creamy texture of the parsnip soup tinged with the faint yet perceptible hint of garlic and onion, and the comforting crunch of the croutons, one cannot help but be reminded of the classic soups of Portugal.
Inspired by the Masters
I were inspired by the legendary Chef José Avillez, whose love for Portuguese cuisine can be seen in the way he passionately brings out the best from seemingly modest ingredients, while giving them an innovative spin. Much like his delicious recipes, the Creamy Parsnip Soup with Croutons is not just soul-satisfying; it is also a warm reminder of a less hectic world beyond the city’s towering skyscrapers.
A Symphony of Flavours
This recipe has an uncanny knack of blending perfectly well with diverse meal courses. It might be a stretch, but I have successfully paired this soup as a starter with a hearty NYC-style pizza. Those robust pizza flavours coupled with the simple yet ethereal taste of the parsnip soup created an ensemble that was nothing short of a symphony of flavours.
All said and done, cuisine, like any other art form, thrives irrevocably on the exchange of creativity. Thus, while my heart belongs in the diverse culinary scene of New York City, I find it exciting to weave in threads of international cuisine into my recipes – and this Creamy Parsnip Soup with Croutons stands as a delightful testament to that synergy!
What You’ll Need
- 2 tablespoons of olive oil
- 1 large onion, chopped
- 2 cloves of garlic, minced
- 2 pounds of parsnips, peeled and chopped
- 1 large potato, peeled and chopped
- 6 cups of chicken or vegetable stock
- 1 cup of heavy cream
- Salt, to taste
- White pepper, to taste
- 1 cup of croutons
- Fresh chopped parsley, for garnish
Method
Step One
Heat 2 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the chopped onion, stirring until it becomes translucent and soft.
Step Two
Add the minced garlic to the pan and cook for another minute.
Step Three
Add the peeled and chopped parsnips and potato to the pan. Stir them into the onion and garlic mixture, ensuring they’re well-coated in the olive oil.
Step Four
Pour in the 6 cups of chicken or vegetable stock. Bring the mixture to a boil, then reduce the heat and let the soup simmer until the parsnips and potato are soft. This should take about 20 minutes.
Step Five
Once the vegetables are cooked, remove the pan from the heat. Blend the soup with a hand blender until it’s smooth and there are no lumps remaining.
Step Six
Return the soup to the heat and stir in the heavy cream, along with salt and white pepper to taste. Stir the soup well, ensuring the cream is well combined and the soup is heated through.
Step Seven
Serve the soup with croutons sprinkled on top, garnished with fresh chopped parsley. Enjoy your Creamy Parsnip Soup with Croutons.
