Creamy Parsnip Soup - 3 Guiding Stars
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Three Guiding Stars icon Three Guiding Stars indicate the best nutritional value.

Snatch up parsnips while they’re in season to enjoy their marvelous, rooty flavors. A touch of crisped prosciutto offers a rich contrast to the hearty simplicity of the earthy parsnips.

Ingredients

  • 2 Tbsp. extra-virgin olive oil, divided
  • 1 large onion, coarsely chopped
  • 4 cups low-sodium vegetable broth
  • 4 cups water
  • 2½ lbs. parsnips, peeled and cubed
  • 2 oz. thinly sliced prosciutto, cut into ¼" strips (optional)
  • 1 cup skim milk
  • ⅛ tsp. salt
  • ¼ tsp. freshly ground pepper
  • 1 Tbsp. thyme leaves

Directions

  1. In a large pot, heat half of the olive oil. Add the onion, cover and cook over low heat, stirring occasionally, until softened. Add the broth and water along with the parsnips and bring to a boil over high heat. Cover and simmer over low heat until the parsnips are tender.
  2. In a small skillet, heat the remaining olive oil. Add the prosciutto and cook over moderately high heat, tossing, until crisp. Transfer the prosciutto to a paper towel–lined plate to drain.
  3. Puree the soup until very smooth. Stir in the milk and bring to a simmer over moderate heat, stirring a few times. Season the soup with salt and pepper and ladle into bowls. Garnish with the prosciutto and thyme leaves and serve.
Nutritional analysis per serving: Calories 110; Total Fat 2.5g (3% Daily Value); Saturated Fat 0.5g (0% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 90mg (4% DV); Total Carbohydrate 20g (7% DV); Dietary Fiber 5.5g (18% DV); Total Sugars 6g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 8% DV; Manganese 25% DV; Vitamin K 25% DV; Pantothenate 20% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/creamy-parsnip-soup/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796