Reviews (1) Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9 Martha Stewart Member Rating: 5 stars 02/07/2017 A family favorite, a great recipe for busy cold days. You have to be careful not to water it down too much, so taste as you go; an overly watery parsnip soup is terrible. The toasted almonds are a must!
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Gallery Parsnip Soup with Toasted Almonds Credit: Joseph De Leo Recipe Summary prep: 15 mins total: 30 mins Servings: 4 Yield: Makes 5 cups
Ingredients Ingredient Checklist 2 tablespoons unsalted butter 3 small shallots, chopped 1 pound parsnips (about 4 medium), peeled and coarsely chopped 1 small Yukon Gold potato, peeled and coarsely chopped Coarse salt and freshly ground pepper 3 1/2 cups water 1/4 cup heavy cream 2 tablespoons sliced raw almonds, toasted
Gallery Parsnip Soup with Toasted Almonds Credit: Joseph De Leo
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 Yield: Makes 5 cups
Gallery
Parsnip Soup with Toasted Almonds Credit: Joseph De Leo
Parsnip Soup with Toasted Almonds
Credit: Joseph De Leo
Parsnip Soup with Toasted Almonds
Recipe Summary prep: 15 mins total: 30 mins Servings: 4 Yield: Makes 5 cups
Recipe Summary
prep: 15 mins total: 30 mins
Servings: 4 Yield: Makes 5 cups
prep: 15 mins
total: 30 mins
prep:
15 mins
total:
30 mins
Servings: 4
Yield: Makes 5 cups
4
Makes 5 cups
Ingredients
Ingredients
- 2 tablespoons unsalted butter 3 small shallots, chopped 1 pound parsnips (about 4 medium), peeled and coarsely chopped 1 small Yukon Gold potato, peeled and coarsely chopped Coarse salt and freshly ground pepper 3 1/2 cups water 1/4 cup heavy cream 2 tablespoons sliced raw almonds, toasted
Directions
Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.
Reviews (1)
Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9
Martha Stewart Member Rating: 5 stars 02/07/2017 A family favorite, a great recipe for busy cold days. You have to be careful not to water it down too much, so taste as you go; an overly watery parsnip soup is terrible. The toasted almonds are a must!
Reviews (1)
Add Rating & Review 23 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9
Add Rating & Review
23 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9
23 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9
23 Ratings 5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9
5 star values: 2 4 star values: 1 3 star values: 5 2 star values: 6 1 star values: 9
Martha Stewart Member Rating: 5 stars 02/07/2017 A family favorite, a great recipe for busy cold days. You have to be careful not to water it down too much, so taste as you go; an overly watery parsnip soup is terrible. The toasted almonds are a must!Martha Stewart Member
Rating: 5 stars 02/07/2017
A family favorite, a great recipe for busy cold days. You have to be careful not to water it down too much, so taste as you go; an overly watery parsnip soup is terrible. The toasted almonds are a must!
Rating: 5 stars
All Reviews for Parsnip Soup with Toasted Almonds
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Parsnip Soup with Toasted Almonds
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
