Parsnip and Cheddar Soup

This hearty cold-weather soup comes from Say Cheese, a very fine cheese shop and restaurant in London, Ontario. It's especially delicious sprinkled with Garlic Popcorn
Parsnip and Cheddar Soup
Parsnip and Cheddar Soup

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    cup butter

  • 1-1/2

    cups chopped onions

  • 3-1/2

    cups diced peeled parsnips (about 1 lb/500 g)

  • 1/4

    tsp. ground cumin

  • 1-1/2

    tsp. water

  • 1/2

    tsp. salt

  • 1/4

    tsp. pepper

  • 4

    cups milk

  • 2

    cups shredded old Cheddar cheese

Directions

In large heavy saucepan, melt butter over low heat; cover and cook onions, stirring occasionally, for about 5 minutes or until softened. Add parsnips and cumin; cook, covered, for 8 minutes or until parsnips are softened. Add water, salt and pepper; cook, covered, for 30 minutes or until parsnips are tender. In food processor or blender, purée soup, in batches if necessary, until smooth. Return soup to saucepan. Stir in milk; cook over low heat just until heated through. Remove from heat; stir in Cheddar until blended. Makes 6 servings. GARLIC POPCORN In small saucepan, melt 2 tbsp (25 mL) butter over medium-low heat; cook 1 minced clove garlic until softened. Drizzle over 9 cups (2.25 L) popped corn; season with salt to taste. Toss well. Makes 9 cups (2.25 L).

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