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Parsnip Soup with Toasted Almonds

A swirl in the blender with just a touch of heavy cream turns root vegetables into a luscious soup. Top with roasted almond slices for a little crunch.

  • Servings: 4
  • Yield: Makes 5 cups;
Parsnip Soup with Toasted Almonds

Photography: Joseph De Leo

Source: Martha Stewart Living, September 2010


  • 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


  1. 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.

  2. 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.

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