Broccoli Parsnip Soup


  • 2 lbs. broccoli
  • 2 tablespoons butter
  • 2 medium onions, diced
  • 8 medium parsnips, peeled, cut into thin rounds
  • 5 cups chicken stock
  • 1 1/3 cups milk
  • 2 cups heavy cream
  • salt and pepper


  • Cut the stems off the broccoli and cut into rounds. Separate the florets into small sections.
  • Melt the butter in a soup pot. Add the onion and cook for about 5 minutes; do not brown.
  • Add the parsnips, broccoli stems and chicken stock to cover. Bring to a boil. Reduce heat, cover and cook until tender.
  • Meanwhile, cook the broccoli florets in boiling salted water just until done, about 1-2 minutes. Shock in cold ice water, drain and reserve.
  • Puree the broccoli stem and parsnip mixture. Add enough chicken stock to correct consistency and bring back to a boil. Turn the heat down, add the milk and cream, stirring and heat through. Do not boil. Taste for correct seasoning. Add the reserved florets; cook 1 minute more and serve.


  • Source:
  • "Farmhouse Cookbook"
  • SOURCE: Adapted from Susan Herrmann Loomis