Whenever you find yourself faced with a bunch of cream-colored parsnips, this is a no-frills, everyday sort of soup that makes a perfect first course for a dinner party or a wonderful weeknight dinner plus lunch leftovers. It’s creamy and hearty without being heavy, healthier than most cream-based options. The crispy prosciutto and herb garnishes are certainly optional, but they add good flavor and texture variation, along with a nice little visual excitement – important when sitting down to a bowl of something undeniably beige.
Like with all soups, it’s important that you first give the onions a good amount of time to cook – at least 10 minutes – and that you season it well with salt. If in the end you feel it’s lacking something, more salt is likely the answer.
Print
Smooth Parsnip Soup with Crispy Prosciutto
- Total Time: 55 minutes
- Yield: Serves 4
- Diet: Gluten-Free, Omnivore
Description
Creamy parsnip soup is elevated with salty, crispy prosciutto. A simple, elegant first course or light lunch.
Ingredients
- 4 Tbsp butter
- 2 yellow onions, diced
- 4 garlic cloves, roughly chopped
- 2 lbs (907 g) parsnips, peeled and chopped into roughly 1/2” pieces
- 4-5 cups (946-1183 ml) chicken or vegetable stock
- 3 tsp salt
- 1-2 cups (237-473 ml) milk
- Finely chopped parsley, for garnish
- A few slices of prosciutto, cut into strips
- Vegetable or other neutral cooking oil
- A small handful of parsley, chives, or other fresh herbs, finely chopped
Instructions
- Melt butter in a soup pot over medium-high heat.
- Cook the onions until softened, about 10 minutes, stirring occasionally.
- Stir in garlic and cook for 1-2 minutes, until fragrant.
- Add prepared parsnips, stock, and 3 tsp salt. Bring to a boil, reduce heat, and simmer until parsnips are tender, 20-30 minutes.
- Turn off the heat.
- Add oil to a frying pan and heat over medium-high heat.
- Add prosciutto pieces, ensuring they are separated, and cook in batches until darkened, wrinkled, and rigid.
- Transfer prosciutto to a paper towel-lined plate to cool.
- Use an immersion blender to blend the parsnip mixture until smooth and creamy, or blend in batches in a blender.
- Stir in milk and add salt to taste.
- Garnish with crispy prosciutto and chopped herbs.
Notes
- For a richer flavor, use homemade chicken stock.
- To prevent burning, cook the prosciutto in batches, ensuring the pan isn’t overcrowded.
- Leftover soup can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 5
- Cholesterol: 25
Frequently Asked Questions
How do I get a completely smooth parsnip soup?
After simmering the parsnips until fully tender, blend in batches using a high-speed blender rather than a stick blender. Pass through a fine mesh sieve for an extra-smooth finish.
When should I add the prosciutto so it stays crispy?
Cook the prosciutto pieces in a hot frying pan with a little oil, keeping them separated and working in batches so the pan isn’t overcrowded, until they’re darkened, wrinkled, and rigid. Add it on top just before serving so it stays crisp instead of softening in the warm soup.
Can I use turnips or celeriac instead of parsnips?
Both work. Celeriac gives a similar sweetness, while turnips add a slightly more peppery note. You may need to adjust seasoning since parsnips are naturally sweeter.
If You Liked This Recipe, You’ll Love These
- French Onion Soup with Braised Short Ribs and Gruyère
- Rustic Italian Meatball and Potato Soup
- Brisket Ho Fun Rice Noodle Soup
- How to Make Homemade Ukrainian Borscht
- Miso-Coconut Noodle Soup
