Golden Beet and Parsnip Soup Recipe
Active Prep: 15 min
Cook: 30 min
- 4 parsnips, peeled, trimmed, and chopped
- 10 baby or 4 large golden beets, peeled, trimmed, and chopped
- 4 1/2 cups chicken broth
- 1/2 tsp. kosher salt
- 1/2 tsp. Premium French Thyme
- 1/2 cup heavy cream
- Fresh ground black pepper to taste
- Hot chile oil to garnish**
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**In the Test Kitchen, we made our own simple chile oil by combining 1/4 cup canola oil, 1/4 tsp. Crushed Aleppo Chiles, 1/4 tsp. Crushed Red Pepper, and 1/2 tsp. Minced Garlic, then let it sit for 24 hours before using. You can also use your favorite bottled hot chile oil!
In a large pot, add parsnips, golden beets, broth, salt, and thyme. Cover and cook over medium heat for 25 to 30 min. or until vegetables are soft. Use an immersion blender to blend mixture until very smooth. Alternatively, use a blender to purée the cooked vegetables and broth in batches. Stir in cream and black pepper to taste. Serve warm with a drizzle of hot chile oil and an extra sprinkle of black pepper.