Creamy Parsnip Soup with Pear and Walnuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
2 tablespoons extra-virgin olive oil
1 3/4 pounds parsnips, peeled and chopped (6 cups)
3/4 pound sunchokes, peeled and chopped (2 cups)
4 garlic cloves, chopped
4 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground turmeric
1 teaspoon kosher salt, plus more for seasoning
4 cups water
3 cups chicken stock or low-sodium chicken broth
1 1/2 cups heavy cream
1 tablespoon fresh lemon juice
Pepper
Instructions
Make the Soup In a large saucepan, heat the olive oil. Add the parsnips, sunchokes and garlic and cook over moderate heat, stirring, until lightly golden, 5 minutes. Stir in the garam masala, cumin, turmeric and 1 teaspoon of salt. Cook, stirring, until fragrant, 2 minutes. Add the water, chicken stock and cream. Bring to a simmer; cook until the vegetables are soft, 25 minutes.
Make the Soup Working in batches, puree the soup in a blender until very smooth. Pour the soup into a clean saucepan and stir in the lemon juice. Season with salt and pepper.
Make the Topping In a medium skillet, heat the olive oil. Add the walnuts and cook over moderately low heat, stirring, until golden, 3 minutes. Remove from the heat and stir in the garlic and lemon juice. Scrape the mixture into a small bowl and toss with the walnut oil. Cool to room temperature, then stir in the pear, parsley and tarragon; season with salt and pepper. Serve the soup sprinkled with the topping.
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