Cream of Parsnip Soup

Cream of Parsnip Soup
  • Prep Time: 15
  • Total Time: 60
  • Servings: 6-8

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About this Recipe

Velvety parsnip soup infused with bacon flavour and garnished with bacon crunchies.


10 Slices Maple Leaf® Bacon, chopped
1 Large onion, diced
2 Stalks celery, diced
2 Cloves garlic, minced
3 cups (750 mL) Chopped parsnips
1 Large potato, peeled and chopped
6 cups (1.5 L) Chicken broth
Salt and pepper
1 cup (250 mL) Light cream (5% or 10%)
Chopped green onion, to garnish


HEAT a large pot over medium heat. Add bacon and cook until crispy, about 10 minutes. Using a slotted spoon, remove
bacon and place on paper towel to drain. Set aside.

ADD onion and celery to pot with bacon drippings. Sauté for 5 minutes and add garlic. Continue cooking 1-2 minutes. Add parsnips, potato and chicken broth. Season with salt and pepper. Bring to a boil, lower heat and simmer for 30 minutes, stirring occasionally.

BLEND soup using a hand or regular blender until smooth. Stir in cream and reheat gently, do not boil.

SERVE garnished with bacon and green onions.


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