Best 5 Parsnip And Carrot Soup With Tarragon Recipes

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PARSNIP AND CARROT SOUP WITH TARRAGON



Parsnip and Carrot Soup With Tarragon image

A fragrant soup that lets the flavor of the vegetables shine through. Parsnips contribute sweetness and texture to this fragrant soup. I used water, not stock, and the flavor of the vegetables shines through.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course

Time 1h

Yield 16 demitasse servings or 8 bowls

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
1 pound carrots, peeled and diced
1 pound parsnips, peeled, quartered, cored and diced
1/2 pound Yukon gold potatoes, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
Freshly ground pepper to taste
2 tablespoons finely chopped tarragon
Plain yogurt for garnish

Steps:

  • Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leek and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the carrots, parsnips and a generous pinch of salt, cover partially and cook for another 5 to 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni.
  • Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups with a drizzle of yogurt swirled over the top and a sprinkling of tarragon.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 3 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1261 milligrams, Sugar 9 grams

CARROT-PARSNIP SOUP WITH PARSNIP CHIPS



Carrot-Parsnip Soup With Parsnip Chips image

Winter root vegetables lend their complementary, slightly sweet flavors to this hearty soup that came to The Times from Cooking Light magazine. Parsnip chips - thinly-sliced parsnips fried for five minutes in olive oil - sprinkled over the top add a delightful crunch. Stir in more water or broth if you prefer a thinner consistency.

Provided by Tara Parker-Pope

Categories     soups and stews, appetizer, side dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium vegetable broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup parsnip, cut into 1/8 inch slices
1 tablespoon chopped fresh chives

Steps:

  • Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes
  • Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
  • Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.

Nutrition Facts : @context http, Calories 169, UnsaturatedFat 4 grams, Carbohydrate 31 grams, Fat 5 grams, Fiber 8 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 694 milligrams, Sugar 12 grams

HEALTHY CARROT-PARSNIP SOUP



Healthy Carrot-Parsnip Soup image

Eleanor Chilson of Plantation, Florida enjoys her memories of this tasty soup almost as much as making it. "My mom made it for us on chilly autumn or winter nights," she recalls. Tip: For added richness, use up the half-and-half cream in recipes that call for milk.

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 4 cups.

Number Of Ingredients 8

1 can (14-1/2 ounces) chicken broth
2 medium parsnips, peeled and sliced
2 medium carrots, sliced
1 small potato, peeled and sliced
1 celery rib, sliced
1/3 cup chopped onion
1/4 teaspoon salt
1 cup half-and-half cream

Steps:

  • In a small saucepan, combine the broth, parsnips, carrots, potato, celery, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. , Using a slotted spoon, remove half of the vegetables to a bowl; cover and keep warm. , Cool remaining vegetables for 5 minutes. Transfer to a blender; cover and process for 30 seconds. Add cream; process until blended. Add reserved vegetables; pulse until vegetables are chopped. Return all to the saucepan; heat through. ,

Nutrition Facts : Calories 198 calories, Fat 6g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 478mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 5g fiber), Protein 5g protein.

PARSNIP AND CARROT SOUP WITH TARRAGON



PARSNIP AND CARROT SOUP WITH TARRAGON image

Categories     Soup/Stew     Carrot     Healthy

Yield 8 demitasse bowls

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 medium onion, chopped
1 leek, white and light green part only, halved lengthwise, cleaned and sliced or chopped
Salt to taste
1 pound carrots, peeled and diced
1 pound parsnips, peeled, quartered, cored and diced
1/2 pound Yukon gold potatoes, peeled and diced
2 quarts water, chicken stock, or vegetable stock
A bouquet garni made with a bay leaf and a couple of sprigs each tarragon, thyme and parsley
Freshly ground pepper to taste
Plain yogurt for garnish
2 tablespoons finely chopped tarragon

Steps:

  • 1. Heat the olive oil in a large, heavy soup pot over medium heat and add the onion, leek and a pinch of salt. Cook, stirring, until tender, about 5 minutes. Add the carrots, parsnips and a generous pinch of salt, cover partially and cook for another 5 to 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the potatoes, water or stock, salt to taste, and the bouquet garni. Bring to a boil, reduce the heat, cover and simmer 45 minutes, or until the vegetables are very tender and the soup is fragrant. Remove and discard the bouquet garni. 2. Blend the soup in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The soup should be very smooth. Return to the pot. Stir and taste. Adjust salt, add freshly ground pepper, and heat through. Serve in small bowls or espresso cups with a drizzle of yogurt swirled over the top and a sprinkling of tarragon. Advance preparation: You can make this a day or two ahead and reheat. The soup can be frozen, but you will need to blend it again when you thaw it.

CARROT AND PARSNIP SOUP



Carrot and Parsnip Soup image

Make and share this Carrot and Parsnip Soup recipe from Food.com.

Provided by katew

Categories     Low Protein

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 brown onion, chopped
100 g fresh ginger, peeled and grated
2 crushed garlic cloves
1 teaspoon ground cumin
750 g carrots, peeled and chopped
500 g parsnips, peeled and chopped
4 cups chicken stock
1/2 cup sour cream
coriander

Steps:

  • Cook onion,ginger,garlic and cumin in oil for 3 minutes.
  • Add carrots and parsnips and cook for 3 minutes.
  • Reduce heat and stir in stock.
  • Cover and simmer for 30 minutes until vegies are soft.
  • Blend soup till smooth - take care if it is hot.
  • Season to taste.
  • serve topped with sour cream and coriander.

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