Description
When faced with a bunch of parsnips, this is a no-frills, everyday soup perfect for a first course dinner party plus lunch leftovers.
Ingredients
Scale
- 4 Tbsp. butter
- 2 yellow onions, diced (leeks are a good alternative)
- 4 garlic cloves, roughly chopped
- 2 lbs. parsnips, peeled and chopped into roughly 1/2” pieces
- 4–5 cups chicken or vegetable stock (if hot or boiling when you add it, process will be a bit faster)
- 3 tsp. salt, plus more to taste
- 1–2 cups milk (whole milk is the most flavorful, but any milk will work)
- Finely chopped parsley, for garnish
- A few slices of prosciutto, cut into strips
- Vegetable or other neutral cooking oil, enough to slick the bottom of a frying pan
- A small handful of parsley, chives, or other fresh herbs, finely chopped
Instructions
- Cook flavor base Melt butter in the bottom of a soup pot (a Dutch oven works well) over medium-high heat. Cook the onions until well softened, around 10 minutes. Stir occasionally and adjust heat if onions start to brown. Stir in garlic and cook for another minute or two, until fragrant.
- Add parsnips and stock Add prepared parsnips, stock, and salt (start with 3 tsp. and add more at the end if needed). Bring pot to a boil then reduce heat to a simmer and cook until the parsnips are very tender, 20-30 minutes. Turn off the heat.
- Make crispy prosciutto Meanwhile, add enough oil to a small or medium frying pan to thickly slick the bottom. Heat over medium-high heat. When oil is hot, add pieces of prosciutto, making sure to separate them with your fingers before adding. Try not to crowd or overlap the pieces too much, though this will happen a bit as you stir them. Cook in batches until pieces are darkened, wrinkled, and fairly rigid. Transfer to a paper towel-lined plate to cool. They will continue to crisp slightly as they cool.
- Blend and finish Use an immersion blender in the pot with the parsnip mixture or transfer the mixture to a blender in batches. Blend until smooth and creamy (you can pass the soup through a mesh sieve if you want it really smooth). Stir in the milk, taste for salt (I usually add another 2 tsp.), and put back on the heat if necessary. Garnish with prosciutto strips and a few pinches of finely chopped herbs on top.
Notes
This recipe is perfect for adding additional flavors! A few thoughts: Add chopped apple or other root vegetables in with the parsnips, add a few pinches of various spices (e.g. curry powder, cinnamon, coriander, cumin) along with the garlic, add some finely chopped hot chili pepper with the garlic. Making ahead/storage: Blended soup will keep well in the refrigerator for up to 5 days or in the freezer for up to 6 months. Prosciutto crisps can be stored in a sealed container in the refrigerator for a few days, but may lose some crispness, especially in humidity.
- Category: Main