Parsnip & Parmesan Soup

Parsnip & Parmesan Soup
Photo by Scott Phillips

Ingredients

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

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