Creamy Parsnip and Potato Soup

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.

Serves 8


¼ cup butter
2 large onions
2 teaspoons chopped thyme
½ teaspoon ground nutmeg
2 carrots, peeled and ½ inch dice
4 parsnips, peeled and ½ inch dice
3 Yukon gold potatoes, peeled and ½ inch dice
28 ounces chicken stock
1 bay leaf
1 ¼ cups half and half
¼ cup Sherry
¼ cup chopped parsley
Salt and pepper to taste


Melt butter in a heavy pot over medium high heat. Add onions and sauté until golden, about 10 minutes. Add thyme, nutmeg, carrots, and parsnips. Cover, reduce heat, and cook, stirring occasionally, for 10 minutes. Add potatoes, chicken stock and bay leaf. Cover and simmer until potatoes are tender, about 30 minutes. Remove from heat; stir in half and half and sherry.
Remove bay leaf and puree soup in a blender, then stir in chopped parsley. If soup is too thick, you can thin with additional stock. Taste and adjust with salt and pepper as desired.


Suggested Pairing: