Cream of Parisian Vegetable Soup

Indulge in the velvety elegance of Cream of Parisian Vegetable Soup, a timeless recipe that celebrates the delicate flavors of fresh, hand-picked vegetables. Perfectly balanced and irresistibly creamy, this soup brings together tender leeks, sweet carrots, earthy parsnips, and buttery Yukon gold potatoes, all simmered gently in a fragrant broth infused with fresh thyme and a hint of bay leaf. Finished with a touch of rich heavy cream, this refined soup is blended to silky perfection and garnished with a sprinkle of vibrant parsley for an added burst of color and flavor. Ready in just under an hour and ideal for cozy dinners or light lunch pairings, this Parisian-inspired creation is the epitome of comfort and sophistication. Keywords: Parisian vegetable soup, creamy vegetable soup, French soup recipe, hearty vegetable soup, easy soup recipe.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons butter
• 1 cup leek (white and light green parts), chopped
• 1 medium onion, diced
• 2 medium carrot, peeled and chopped
• 1 medium parsnip, peeled and chopped
• 2 celery stalk, chopped
• 2 medium Yukon gold potatoes, peeled and diced
• 6 cups vegetable stock (or chicken stock for non-vegetarian)
• 1 cup heavy cream
• 3 fresh thyme sprigs
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the chopped leek and diced onion to the pot. Sauté for 5-7 minutes, stirring frequently, until softened and fragrant.

Step 3

Add the chopped carrots, parsnip, celery, and potatoes to the pot. Cook for another 5 minutes, stirring occasionally, to slightly soften the vegetables.

Step 4

Pour in the vegetable stock, ensuring all the vegetables are covered. Add the thyme sprigs and bay leaf.

Step 5

Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 25-30 minutes, or until the vegetables are tender.

Step 6

Remove the thyme sprigs and bay leaf from the pot. Use an immersion blender (or transfer the soup to a countertop blender in batches) to blend the soup until smooth and creamy.

Step 7

Stir in the heavy cream, and season the soup with salt and black pepper to taste.

Step 8

Allow the soup to warm through for another 5 minutes over low heat, but do not let it boil.

Step 9

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.

Nutrition Facts

Serving size	(2466.9g)

Amount per serving	% Daily Value*
Calories	1478.3

Total Fat 116.8g	0%
Saturated Fat 67.5g	0%
Polyunsaturated Fat 1.1g
Cholesterol 338.7mg	0%
Sodium 8105.0mg	0%
Total Carbohydrate 82.5g	0%
Dietary Fiber 21.0g	0%
Total Sugars 33.8g
Protein 10.8g	0%

Vitamin D 6.7IU	0%
Calcium 338.7mg	0%
Iron 5.7mg	0%
Potassium 2567.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.8%

Protein: 3.0%

Carbs: 23.2%