Parsnip, Yam, and Watercress Chowder

Parsnip, Yam, and Watercress Chowder
Photo by Tina Rupp


  • 1 cup Granny Smith apple
  • 4 tablespoons butter
  • 4 cups parsnips
  • 4 cups watercress sprigs
  • 1/8 teaspoon freshly ground nutmeg
  • 3 cups chicken stock or low-sodium chicken broth
  • 1 ½ cups yam (red-skinned sweet potato)
  • + 2 more ingredients
    • ¼ cup whipping cream
    • 1 ½ cups onion

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 cu...

View full recipe at Epicurious


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