Dive into the comforting embrace of our Parsnip Potato Shrimp Soup—a delightful fusion of earthy vegetables and succulent shrimp that will warm your soul! In just 45 minutes, you can create a dish that’s not only hearty and satisfying but also bursting with flavor. Imagine the creamy richness of heavy cream mingling with the sweet notes of parsnips and the tender bite of shrimp. Perfect for a chilly evening or a cozy gathering, this soup will have everyone asking for seconds. Ready to impress your taste buds and your guests? Let’s get cooking!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 parsnips, peeled and diced
- 2 potatoes, peeled and diced
- 1 lb shrimp, peeled and deveined
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Prepare all ingredients by peeling and dicing parsnips and potatoes into uniform small cubes, ensuring approximately 1/2-inch pieces for even cooking.
- In a large heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and sauté until translucent and slightly golden, approximately 4-5 minutes.
- Add minced garlic and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release aromatic flavors.
- Incorporate diced parsnips and potatoes into the pot, stirring to coat with onion and garlic mixture. Cook for 3-4 minutes to slightly caramelize vegetables.
- Pour vegetable broth into the pot, bringing the mixture to a gentle boil. Reduce heat to medium-low and simmer for 15-20 minutes until parsnips and potatoes are tender when pierced with a fork.
- While vegetables are cooking, pat shrimp dry with paper towels and season lightly with salt and pepper.
- Once vegetables are tender, add heavy cream and stir to combine, allowing soup to return to a gentle simmer.
- Add seasoned shrimp to the soup and cook for 2-3 minutes until they turn pink and are just cooked through, being careful not to overcook.
- Taste the soup and adjust seasoning with salt and pepper as needed. The soup should have a creamy, rich consistency with a balance of vegetable and seafood flavors.
- Ladle soup into serving bowls and garnish with freshly chopped parsley. Serve immediately while hot.
Tips
- Uniform Dicing: Ensure your parsnips and potatoes are diced into uniform 1/2-inch pieces for even cooking and a pleasing texture in your soup.
- Sautéing Aromatics: Take your time when sautéing the onions and garlic; this step builds a flavorful base for your soup. Watch closely to avoid burning the garlic!
- Gentle Simmer: After adding the vegetable broth, let the soup simmer gently. This allows the flavors to meld beautifully without overcooking the vegetables.
- Perfect Shrimp: When adding the shrimp, cook them just until they turn pink—this usually takes only 2-3 minutes. Overcooking can make them rubbery, so keep an eye on them!
- Adjust Seasoning: Always taste your soup before serving. A little extra salt and pepper can elevate the flavors and make the dish truly shine.
- Garnish with Freshness: Don’t skip the fresh parsley garnish! It adds a pop of color and a fresh flavor that complements the richness of the soup perfectly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 25g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 180mg
