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.

Martha Stewart Living, September 2010

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Joseph De Leo

Recipe Summary

prep:
15 mins
total:
30 mins
Servings:
4
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews (1)

23 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 5
  • 2 star values: 6
  • 1 star values: 9
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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