This creamy parsnip soup is a sophisticated comfort in a cup. Or bowl. The parsnips are blended until velvety smooth and classically seasoned with Nutmeg and white pepper. The gremolata delivers a refreshing and crunchy contrast with its lemony, herbaceous flavor. This elegant soup is a delightful balance of richness and freshness, perfect for chilly evenings, dinner parties or a hearty lunch.
PARSNIP SOUP WITH CRISPY SHALLOT GREMOLATA
4-6
45
minutesIngredients
For the Soup:
3 lb parsnips, peeled and diced
1 onion, sliced
2 tsp salt, plus more to taste
1/4 tsp scraped Nutmeg
Pinch Ground White Pepper
5 cups Chicken or Vegetable Stock
1 cup heavy cream
4 Tbl butter, cut into peices
Juice of 1 lemon
For the Gremolata:
½ cup parsley, finely chopped
Zest of 2 lemons
½ tsp salt
½ cup finely chopped crispy shallots
Instructions
- First, make the Gremolata garnish: chop the crispy shallots and parsley until about the size of pieces of dry oatmeal. Combine all ingredients in a bowl and set aside.
- For the soup, in a large stock pot, saute the onions in oil until they are a rich brown color; add splashes of water periodically, about 5-7 minutes. Add the salt, nutmeg, white pepper, parsnips, stock, and cream and bring to a boil. Reduce to a simmer and cook until the parsnips are very tender.
- Transfer to a blender and puree until very smooth. Return the soup to a pot and place it back over medium low heat. Add the butter and lemon and stir until the butter has melted. Season to taste with salt and more white pepper.
- Top each bowl of soup with a half teaspoon of gremolata and serve.
