Parsnip Soup with Juniper

Bernd Schmidt - Shutterstock

Chef Chad Burns puts spring dug parsnips, their sweet nutty flavor enhanced by a long winter’s nap, to good use in this pureed soup that’s well suited for this warm-during-the-day-but-still-kinda-chilly-at-night time of year. He suggests foraging the juniper berries yourself as the wild ones are more flavorful (and abundant ‘round these parts).


Servings: 6


  • 5 pounds of locally-sourced parsnips, peeled and chopped
  • 1 white onion, chopped
  • 1/2 gallon chicken broth
  • 1/2 gallon whole milk
  • 1/4 lb unsalted butter
  • salt and white pepper
  • 10 Juniper berries


  1. Sweat the onion in butter until tender and not browned. Add the juniper and perfume for about 5 minutes.
  2. Add the peeled and chopped parsnips.
  3. Cover with the chicken stock and milk.
  4. Bring to a simmer and simmer for about 1 hour.
  5. Puree the mixture in blender.
  6. Season with salt and white pepper.

You may also be interested in