Parsnip soup with BrieOur dietitians' favourite
This is the Parsnip soup with Brie recipe.
- Prep: 15 min
- Cooking: 20 min
- 1 red apple
- 4 tsp (20 mL) butter
- 1 small onion finely chopped
- 1 lb (450 g) parsnips peeled and chopped
- 1 small potato peeled and chopped
- (900 mL) carton low-sodium chicken broth
- 1 tsp (5 mL) dried thyme
- 4 oz (120 g) Canadian Brie divided
- 6 vegetable chips
- Micro greens or fresh thyme to taste
- Freshly ground pepper to taste
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Slice 6 very thin apple wedges to be used for garnish. Sprinkle with lemon juice or cover tightly with plastic wrap (to prevent browning). Peel, core and chop remaining apple.
Melt butter in a large saucepan over medium heat. Add onion, cook until tender, about 5 min. Add parsnips, potato, chicken broth and thyme.
Bring to a boil. Cover and simmer gently until vegetables are very tender, about 15 min. Purée in batches until very smooth.
Return to saucepan. Leaving on the rind, cut ¾ of Brie into cubes. Add to soup and stir until cheese is melted (rind will not completely melt). Cut remaining Brie into small slices. Place a Brie slice on each apple wedge. Place on soup, then garnish with micro-greens and a vegetable chip. Add pepper just before serving.
Cheese alternatives: Canadian Cheddar, Gouda.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||7 % / 81 mg|
|Vitamin B12:||24 %|
|Vitamin C:||28 %|
|Vitamin E:||14 %|