PARSNIP SOUP WITH CRISPY SHALLOT GREMOLATA
PARSNIP SOUP WITH CRISPY SHALLOT GREMOLATA
PARSNIP SOUP WITH CRISPY SHALLOT GREMOLATA

Ingredients

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

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.

Instructions

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.

Leave a Reply

Your email address will not be published.