Healthy Recipes: Parsnip Sage Browned Butter Soup

This month’s healthy recipe from Chef Kyle Williams, head chef of our Live Blue Kitchen + Cafe, is Parsnip Sage Browned Butter Soup. The humble parsnip is a root vegetable that is related to carrots, but sweeter. Parsnips, in all their creamy white glory, are packed with nutrients, and make for a deliciously healthy winter soup.





Makes ½ gallon (64 ounces)


  • 1-1 ½ quarts peeled, cubed parsnips
  • Vegetable broth/water – enough to cover parsnips
  • 1-3 sprigs fresh thyme
  • ¼ cup diced onion
  • 1 bay leaf
  • 2 cups half and half
  • 2 tablespoons fresh sage leaves
  • ½ cup – 1 cup unsalted butter
  • Salt & pepper to taste
  • ½ tsp ground nutmeg

Garnish options:

  • Pumpkin seeds, toasted & salted
  • Croutons
  • Pumpkin seed oil
  • Crispy sage leaves

Method of Preparation:

  1. For parsnips: Put in large pot with stock or water, ground nutmeg, thyme, bay leaf, sage leaves and onion. Cover and bring to a simmer.
  2. For browned butter: Put butter in pot and melt and allow to simmer. Stir when needed and once butter is browned and smells toasted, remove from heat. Should take 15-20 minutes.
  3. Once parsnips are almost done, add half and half and simmer for 5-10 minutes uncovered.
  4. Once parsnips are completely tender, remove from heat, strain and save all parsnip cooking liquid. Discard thyme sprigs and bay leaf.
  5. In a kitchen blender, add parsnips, 1-2 cups of parsnip cooking liquid, and ¼ cup brown butter.
  6. Turn blender on high and remove top while blender is still running.
  7. Slowly drizzle in cooking liquid until puree starts a vortex.
  8. Once vortex has started, slowly add brown butter. Add more fresh sage if desired.
  9. Season with salt and pepper. Adjust with more cooking liquid and/or browned butter. You many not need all cooking liquid and/or butter.
  10. Once the soup is silky and velvety smooth, it’s finished.
  11. Serve in bowls and garnish as desired.
  12. Enjoy.

Optional Method of Preparation:

For a festive seasonal twist, and a boost of protein, add shrimp or scallops.

  1. In medium-hot sauté pan add 1 tablespoon butter, 1 tablespoon diced onion, 1 teaspoon minced garlic, and 1-3 cups of raw shrimp or scallops.
  2. Sauté for 2 minutes and deglazed with 1-2 tablespoons white wine. Remove from heat and season to taste with salt, pepper, and garnish with fresh thyme leaves.
  3. Add sauté mix on top of soup.

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