White Wine Parsnip Soup with Mussels

Yield: Serves 5-6

Recipe by Dan Clapson

Winter is all about staying warm and cozy and a big bowl of ‘comfort’ is always appreciated when it comes to dinner time. This soup will melt away any winter shivers in a few spoonfuls. Both pair perfectly with family, friends and an extra dash of the holiday spirit.


5 parsnips (peeled and ½” chopped, approx. 5 cups)

2 red potatoes (peeled and ½” chopped, approx. 2 ¼ cups)

1 tbsp salt

2 cloves garlic (minced)

1 yellow onion (diced)

5 cups chicken stock

1 cup heavy cream

2 tsp dried basil

1/2 cup dry white wine

2 tbsp fresh parsley (finely chopped)

2 cups fresh mussels

salt and pepper

jalapenos (thinly sliced, for garnish)


  1. Place chopped parsnips and potatoes in a large pot and fill ¾ full with water. Add salt to the pot and bring to a boil on medium-high heat. Let simmer until fork tender.
  2. While the root vegetables are cooking, melt the butter in a second large pot on medium-high heat. Add the garlic and onion and cook until softened, about 5 minutes.
  3. Transfer tender root vegetables to the second pot along with the stock, cream and basil. Using an immersion blender, puree until very smooth.
  4. Let soup come to a simmer, then reduce to medium heat and let cook for 20 minutes, stirring occasionally.
  5. Place the white wine and parsley in a medium pan and bring to a simmer. Add in the fresh mussels, cover and let cook until shells pop open, approximately 2-3 minutes. Remove from pan and set aside for now, discarding any mussels that do not open.
  6. Add the remaining cooking liquid from the pan into the soup pot. Season to taste with salt and pepper.
  7. To serve, ladle out the soup into bowls and top with cooked mussels and thinly sliced jalapenos.

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