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Creamy Parsnip Soup

  • Author: Krista
  • Prep Time: 20 min
  • Cook Time: 20 min
  • Total Time: 40 min
  • Yield: 4-6 servings 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: French


  • 3 tablespoons salted butter
  • 8 large to medium parsnips
  • Fine sea salt and freshly ground black pepper
  • 2 cups whole milk
  • 3 cups chicken stock
  • 1 + 1/2 tablespoon Dijon mustard
  • Extra-virgin olive oil
  • Piment d’Espelette or chili powder
  • 6 slices bacon, cooked until crisp


  1. Prepare the bacon. I like to lay it on a rimmed cookie sheet lined with aluminium foil and pop it in the oven. 400° F for about 10-20 min until crispy enough to hold its shape.
  2. While the bacon is baking, in a large pot, melt the butter over medium-low heat.  Add the chopped parsnips, season with salt and pepper and cook for 5-8 minutes until browned and caramelized a little.
  3. Pour in the milk and stock and bring the soup to a simmer. Cover, reduce the heat and simmer until the parsnips are tender about 20 minutes.
  4. Purée the soup, preferably using an immersion blender.  Stir in the mustard and season with salt and pepper as needed.  Serve hot, drizzling each portion with a little olive oil and sprinkling with a pinch of Piment d’Espelette.  Top each bowl with a slice or two of bacon.

Keywords: Creamy Parsnip Soup