Northern Alberta Institute of Technology

Recipe: parsnip soup

Warm up with this homey dish from alum Brian McBride of the Hallway Cafe


Soupbrian mcbride, chef, hallway cafe, edmonton city hall

  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) butter
  • 1 small white onion, diced
  • 2 cloves garlic, minced
  • 8 parsnips, washed, peeled and diced (save peels)
  • 500 ml (2 cups) milk (2% or whole)
  • 1 litre (4 cups) vegetable stock
  • 5 ml (1 tsp) kosher salt
  • 5 ml (1 tsp) white pepper


  • Candied pancetta (dice small and sauté with brown sugar) Brussels sprouts leaves (separated and fried)
  • Birch syrup (or substitute dark molasses)
  • Green herb oil* (or substitute avocado oil)
  • Fried parsnip skins (fry, then lightly salt)

* Steep a combination of green herbs in olive or canola oil then blend in a high-powered blender


  1. Chop vegetables and measure ingredients.
  2. In a medium saucepan, heat olive oil and butter over medium heat. Add onion and garlic and sweat until onions become translucent (do not brown or caramelize).
  3. Add diced parsnips. Sauté on medium heat for 5 minutes.
  4. Add milk, stock and seasoning. Cook on medium-low heat until the parsnips become soft.
  5. Remove soup from heat and blend with immersion blender until smooth. Add more vegetable stock if the soup is too thick.
  6. Taste and adjust seasoning as required.
  7. Garnish with 5 ml (1 tsp) candied pancetta, 6 brussels sprout leaves, 3 ml (1/2 tsp) of birch syrup, 3 ml (1/2 tsp) of green oil and 2–3 pieces of fried parsnip skins.

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