Sometimes a stormy Sunday evening needs nothing more than a warm and cozy soup to take the chill out of the air. After a bit of online hunting Martha Stewart came through for me with a fantastic “Parsnip Soup with Toasted Almonds”. It’s also really quick and easy to whip up which made it a big plus in my books.
Parsnip Soup with Toasted Almonds
2 tbsp 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 fresh ground pepper
3 ½ cups of water
½ cup of heavy cream
2 tbsp of sliced raw almonds
Note: I only had almond milk on hand and so I used that in place of the heavy cream. I also only had whole almonds and so I toasted them up and they worked perfectly fine.
Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until the almost tender, about 10 minutes. Season with 2 teaspoons of salt. Add water, and simmer, partially covered until vegetables are tender, 13 – 15 minutes.
Puree the 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.
I deviated just slightly and use my immersion blender and also went for the soup in the mug instead of a bowl. I also would recommend a blanket, fire and good movie while you enjoy this soup.