Parsnip & Parmesan Soup

Parsnip & Parmesan Soup
Photo by Scott Phillips


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

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


Best Wine Deals

See More Deals

Snooth Media Network