Parsnip & Parmesan Soup

Parsnip & Parmesan Soup
Photo by Scott Phillips

Ingredients

  • 2 tsp. soy sauce
  • 1-½ oz. (½ cup) freshly grated Parmigiano Reggiano
  • 4-½ cups homemade or low-salt chicken or vegetable broth
  • 2 tsp. fresh lemon juice
  • ¼ cup unsalted butter
  • 8 cloves garlic, minced
  • 1 Tbs. finely chopped fresh oregano; plus tiny sprigs for garnish
  • + 4 more ingredients
    • 6 oz. shallots, cut into ¼-inch dice (to yield about 1-¼ cups)
    • 1-½ tsp. kosher salt; more to taste
    • 1-½ lb. parsnips, peeled, trimmed, and cut into ½-inch dice (to yield a scant 4 cups)
    • ½ tsp. freshly ground black pepper; more to taste

Melt the butter in a 5-quart or larger stockpot set over medium heat. While the butter is still foaming, add the parsnips and cook until lightly browned, 7 to 10 minutes (resist the urge to stir too often or they won’t brown). Stir in the shallots, garlic, chopped oregano, salt, and pepper and co...

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network