Description
Creamy parsnip soup is elevated with salty, crispy prosciutto. A simple, elegant first course or light lunch.
Ingredients
Units
Scale
- 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