Salty and savory Parmigiano-Reggiano marries well with sweet parsnips, and fresh oregano pulls it all together.
YEILDS 51/2 TO 6 CUPS; SERVES 5 TO 6
INGREDIENTS
- 1/4 cup unsalted butter
- 11/2 lb. parsnips, peeled, trimmed, and cut into 1/2-inch dice (to yield a scant 4 cups)
- 6 oz. shallots, cut into 1/4-inch dice (to yield about 11/4 cups)
- 8 cloves garlic, minced
- 1 Tbs. finely chopped fresh oregano; plus tiny sprigs for garnish (optional)
- Kosher salt and freshly ground black pepper
- 41/2 cups homemade or lower-salt chicken or vegetable broth
- 11/2 oz. (1/2 cup) freshly grated Parmigiano-Reggiano
- 2 tsp. soy sauce
- 2 tsp. freshly squeezed lemon juice
INSTRUCTIONS
- Melt the butter in a 5-quart or larger stockpot set over medium heat. While the butter is still foaming, add the parsnips and cook until lightly browned, 7 to 10 minutes (resist the urge to stir too often or they won’t brown). Stir in the shallots, garlic, chopped oregano, 1 1/2 tsp. salt, and 1/2 tsp. pepper and cook until the shallots are very limp and the entire mixture is beginning to brown, 8 to 10 minutes. Add the broth, using a wooden spoon to scrape up any browned bits in the pot. Bring to a boil, reduce the heat to maintain a low simmer, and cook until the parsnips are very soft, 6 to 8 minutes. Remove from the heat and let cool somewhat.
- Purée the soup using a stand or immersion blender (you’ll need to work in batches if using a stand blender). Return the soup to the pot and stir in the Parmigiano, soy sauce, and lemon juice. Taste and add more salt and pepper if needed. Reheat the soup and garnish each serving with an oregano sprig, if you like.
NUTRITION INFORMATION PER SERVING:
- 230 CALORIES | 9g PROTEIN | 26g CARB | 11g TOTALFAT | 6g SATFAT | 3g MONO FAT | 0.5g POLYFAT | 25mg CHOL | 600mg SODIUM | 5g FIBER
TIPS FOR THE BEST PUREED SOUPS:
- Cut your vegetables small for faster cooking. A1/2-inch dice needs no more than 10 minutes of simmering before it’s soft enough to purée.
- Don’t stir the vegetables too often during the sauté; once every 2 minutes or so is good. This helps them brown, and that, in turn, will flavor your soup, giving it nuance beyond simply simmered vegetables.
- Use a blender to get the smoothest soup. If you use a stand blender, be sure to let the liquid cool slightly, work in batches, and hold a towel over the lid to avoid overflowing. An immersion blender works well, too, and is even more convenient.
- Don’t be afraid of salt—it can make all the difference. Taste your soup before serving and add salt to taste. The flavors will get brighter and more pronounced.
- Add an attractive garnish: It can really give the soup pizzazz. Use a sprig of an herb that’s in your soup, a drizzle of a flavored oil, or a sprinkle of shredded cheese. A dollop of sour cream or crème fraîche can also enhance a simple puréed soup, making it party-fancy in both flavor and appearance.
