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Cream of Parsnip and Caramelized Onion Soup with Vanilla Flavoured Extra Virgin Olive Oil


Cream of parsnip
1 lb parsnips, peeled and cut into thin slices
¼ cup chopped onion
1 L milk 3.25%
50 g butter
25 ml extra virgin olive oil

Onion purée
1 yellow onion, chopped
30 g unsalted butter
20 ml vanilla flavored extra virgin olive oil
Salt to taste
Pepper to taste


Cream of parsnip

Sauté the onion with extra virgin olive oil for a few minutes in a saucepan until transparent.

Add milk, parsnips and boil for about 15 minutes.

Mix in the food processor and pass through a sieve to get a smooth texture. Return to heat, add butter and set aside.

Onion purée

Heat skillet to a medium-high heat, sauté the chopped onion in butter and season to taste. Cook onion until caramelized and golden in colour.

Mix in the food processor and add the vanilla flavored extra virgin olive oil. Set aside.


In a bowl, pour the cream of parsnip and place a small amount of the puréed onion in the center. Serve hot.

For 2 people

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