1 onion, chopped
1 yellow-fleshed potato, peeled and chopped
4 cups (1 L) chopped carrots, (about 1-1/4 lbs/625 g)
2 cups (500 mL) chopped parsnips, (3 to 4, about 10 oz/300 g)
1/2 tsp (2 mL) pepper
4 cups (1 L) reduced-sodium vegetable broth
1 cup (250 mL) 10% or 18% cream
3 tbsp (45 mL) freshly squeezed lemon juice
2 tbsp (30 mL) chopped fresh basil
Salt
4 leaves basil, cut into thin strips
Preparation
In a large pot, combine onion, potato, carrots, parsnips, pepper, broth and 1 cup (250 mL) water; bring to a boil over high heat. Reduce heat to medium-low, cover and boil gently for about 25 minutes or until vegetables are very soft.
Using an immersion blender in pot or transferring soup in batches to an upright blender, purée until very smooth. Return to pot, if necessary.
Stir in cream and more water, if necessary, to thin to desired consistency. Reheat over medium heat until steaming, stirring often. Stir in lemon juice and chopped basil and season with up to 1/2 tsp (2 mL) salt. Ladle into warmed bowls and sprinkle with strips of basil and black pepper if desired
Tips
If your parsnips have tough, woody cores, trim them away when chopping; they’ll cause your soup to be stringy.
To make this soup ahead, purée as directed and stir in cream. Let cool, then refrigerate, covered in the pot or an airtight container, for up to 3 days. Reheat over medium heat, stirring often, until steaming (do not let boil). Proceed with the recipe as directed.
Roast parsnips, carrots and garlic tossed with 2 tbsp (30 mL) butter on a rimmed baking sheet in a 400°F (200°C) oven for 20 to 30 min or until browned before adding to pot.
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