Creamy Parsnip Soup With Prosciutto

I know we’re nearing the end of winter and that soup season is about to be over, but I shall not give up on my soups. I love them dearly and I’m not ready. I’ve been having a long love affair with this Minestrone, and I’ll always love Potato and Leek… but the other day I went out to my mum’s house and she made this Creamy Parsnip Soup. She mentioned it had apple in it, and I was slightly weirded out and wondered if it might be a bit of a fail… but it was SO GOOD. It’s light and fresh, and the crisp prosciutto makes a great contrast and crunch.

My mum works at Woolies and found the recipe in one of the Fresh magazines {not sure if it’s old or current}.

Creamy Parsnip Soup! This has to be one of the most delicous recipes I've ever tasted... ever.

Creamy Parsnip Soup With Prosciutto


40g salted butter

2 onions, chopped

750g parsnips, peeled and chopped

2 green apples, peeled, cored and chopped

4 cups chicken stock

2 bay leaves

1/2 cup cream

4 slices of prosciutto


  1. In a large saucepan, melt the butter over medium heat. Add the parsnip, onion, and apple. Cook for around 5 minutes, until softened – stir regularly.

2. Add the chicken stock and bay leaves to the saucepan, and 1 cup of water. Bring to the boil. Once the soup has started to boil, turn down to a simmer and cook for 25 minutes until the parsnips are tender. Remove the bay leaves from the saucepan.

3. Puree the soup until smooth. Stir in the cream, and season. Bring back up to a simmer.

4. Cook the prosciutto until crisp. You can do this in a frying pan, or in the microwave on paper towel.

5. Place the soup into bowls, and serve topped with cooked prosciutto and chopped chives.

5 thoughts on “Creamy Parsnip Soup With Prosciutto”

  1. My mother in law recently made a pea soup with crisp pancetta rashers on top. Must be the thing to do this winter. These 60-somethings are so on trend, I can’t keep up.

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