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Creamy Parsnip Soup

Terence Zubieta, Chef de Cuisine of NoMI Kitchen

Chef demonstration
Soups & Sides


  • 2.2lbs parsnip, chopped
  • 1 1/2 Spanish onion, chopped 2 stalks celery, chopped
  • 3 garlic cloves
  • Whole black pepper (sachet)
  • 2 each bay leaf (sachet)
  • 4 sprigs fresh thyme (sachet)
  • 2qt vegetable stock
  • 1qt heavy cream
  • Salt
  • 1tsp ginger powder
  • Lemon juice
  • Olive oil 

For garnish: 1 large carrot, peeled and then shaved Chives, chopped 


  1. Fry carrot threads at 300 degrees and set aside 
  2. Sweat onion, celery, and garlic in a pot until soft and translucent with no color. Add parsnip, vegetable stock and herb sachet with a pinch of salt. Bring to a low simmer. Let simmer until parsnip is very soft. Add heavy cream and bring to a simmer again. Turn off heat.
  3. Blend soup mixture in a blender until very smooth, adjust seasoning with salt and lemon juice.
  4. Ladle into a bowl and garnish with crispy carrots and chive.

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