Parsnip, Yam, and Watercress Chowder
A creamy and comforting chowder featuring tender parsnips, sweet yams, and fresh watercress. This hearty soup combines root vegetables with peppery watercress for a delicious blend of flavors, finished with a touch of cream and nutmeg.
Ingredients
- •¼ cup butter
- •4 cups parsnips
- •1½ cups onion
- •3 cups low-salt chicken broth
- •1 cup Granny Smith apple
- •1½ cups yam
- •⅛ teaspoon freshly ground nutmeg
- •¼ cup whipping cream
- •4 cups watercress sprigs
Cooking Instructions
- 1.
Melt butter in heavy large pot over medium heat. Add parsnips and onion. Sauté until onion softens, about 5 minutes. Add 3 cups broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 cups parsnip mixture in blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until yam cubes are tender, about 12 minutes. Mix in cream, then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth, if desired. Season to taste with salt and pepper.
31 min