No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

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

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

  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.

Related Topics