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.
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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?
Lay the prosciutto flat on a baking sheet and roast at high heat until brittle, then add it on top just before serving. It softens quickly once it hits 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.
