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Creamy Parsnip Soup from the Onion Enterprise…

March 10, 2015


Chef Nancy Matsui was also kind enough to share the recipe for her Creamy ParsnipSoup with Nutty Pear Salsa that she had sampled at our Wednesday market awhile back.  I apologize for not getting this on the blog sooner, but here it is…


For the soup…
2 tablespoons extra virgin olive oil (EVOO)
2 1/2 pounds parsnips*, peeled & chopped, 1/2”-3/4”
3 garlic cloves*, minced
4 teaspoons garam masala**
2 teaspoons smoked paprika**
1 teaspoon cardamom**
1/2 teaspoon kosher salt
7 cups water
2 cubes Rapunzel Vegetable Bouillon, No Salt Added***
3/4 cup 1/2 & 1/2 cream
3/4 cup heavy cream
1 teaspoon Meyer lemon*

For the salsa…
1 D’Anjou pear*, 1/4” diced
2 teaspoons Meyer lemon* juice
1 tablespoon chopped Italian Parsley*
1 tablespoon chopped tarragon
1/4 cup pomegranate seeds
1/4 cup toasted, chopped hazelnuts
Pinch of kosher salt

For the soup…
In large saucepan heat oil over medium high heat and add parsnips and garlic and saute until lightly golden. Add next four dry ingredients and cook 2 – 3 minutes until fragrant. Add water, bouillon, & both creams. Bring to a simmer and cook until parsnips are soft.

Puree soup in blender (or immersion blender, not as creamy) until very smooth. Return soup to pot and add lemon juice. Add 1/2 teaspoon additional salt, as needed.

For the salsa…
Combine all ingredients in a small bowl and mix well.

To serve: Ladle soup in heated bowl and top with Salsa

Nancy’s Twist…
1) For a lighter version: use all 1/2 & 1/2 cream and omit heavy cream; for a vegan option: use coconut, almond or other nondairy milk; 2) For a different flavor, substitute carrots for the parsnips, (won’t be as creamy); 3) For the spices, substitute others already in your cabinet. i.e. cinnamon, nutmeg, and keep the smoked paprika. 4) For the Salsa, use a green apple and keep the pomegranate for the burst of color and the crunch. 5) Use walnuts or pecans instead, for that additional crunch and flavor.

For more information on Chef Nancy Matsui and her cooking classes, you may contact her at Onion

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