Creamy Turnip and Parsnip Soup

Anders Krusberg/Martha Stewart Living Omnimedia
  • Yield: 4-6 servings


2tablespoons unsalted butter
1-1/4cup chopped yellow onions
1-1/2cup chopped parsnips
3tablespoons minced celery
1teaspoon minced garlic
4-6sprigs fresh thyme, tied together in a bundle
2pounds turnips, peeled and diced
3cups chicken stock or canned, low-sodium chicken broth
1cup vegetable stock or canned, low sodium vegetable broth
1-1/4teaspoon kosher salt
3/4teaspoon freshly ground black pepper
1/2cup heavy cream, optional
-- sour cream, for garnish
-- chopped, fresh chives, for garnish
-- parsnip chips, recipe as follows, for garnish


  1. Melt the butter in a large saucepan over medium high heat, add the onions, parsnip and celery. Cook until vegetables are lightly caramelized around the edges, 4 to 6 minutes. 
  2. Add the garlic and thyme bundle and cook, stirring, until garlic is fragrant, 1 to 2 minutes.
  3. Add the turnips, stocks, salt, and pepper, and bring to a boil. Reduce heat so that the soup just simmers, and cook until turnips are very tender, 20 to 25 minutes.
  4. Remove the thyme bundle and add the heavy cream, if desired.
  5. Using an immersion blender, (or in batches in a blender), puree the soup until very smooth.
  6. Rewarm if necessary, then serve in small bowls, garnished with a dollop of sour cream and a pinch of chives and the parsnip chips.


Recipe courtesy Emeril Lagasse, copyright MSLO, Inc., all rights reserved