Rustic Parsnip Soup with Walnuts

5. Blend until smooth: Remove the pot from heat. Using an immersion blender, purée the soup thoroughly until it reaches a silky, velvety consistency. Take your time to blend fully, especially if you prefer an ultra-smooth texture. For a finer result, blend in batches using a countertop blender, but always allow hot steam to escape to avoid pressure build-up.
6. Add the cream: Once blended, pour in the cold heavy cream. Stir gently with a spatula or ladle to incorporate without breaking the smooth texture. Return the pot to very low heat if needed to warm the soup through, but do not boil, as boiling may cause the cream to separate. Taste and adjust seasoning as needed—add a touch more salt or pepper to balance according to your preference.
7. Finish and serve: Ladle the hot velouté into warm serving bowls. Drizzle each portion with a thin stream of olive oil and sprinkle with chopped walnuts for added crunch and earthy contrast. Serve immediately, optionally accompanied by crusty bread or a handful of fresh herbs to garnish.

Tips & Variations

Time-saving tip: Chop the vegetables into evenly sized pieces to ensure they cook at the same rate, preventing hard chunks or overcooked sections.

Ingredient swap: Chopped walnuts can be substituted with toasted hazelnuts for a milder, slightly sweet flavor that complements the parsnip beautifully.

Flavor enhancement: For deeper taste, allow the parsnips to caramelize lightly in the pan before adding the broth. This brings out their natural sugars and adds a roasted dimension to the soup.