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.
Time: 45 min
Serves 4-6Rating
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Loading...| For the Soup: | |
| 3 lb parsnips, peeled and diced | |
| 1 onion, sliced | |
| 2 Tbl Caramelized Onion Avocado Oil | |
| 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 |
| 1. | 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. |
| 2. | 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. |
| 3. | 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. |
| 4. | Top each bowl of soup with a half teaspoon of gremolata and serve. |
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