Parsnip & Parmesan Soup

Parsnip & Parmesan Soup
Photo by Scott Phillips


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

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


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