Parsnip Soup with toasted almonds

By contessawannabe

Ingredients

• •2 tablespoons 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 freshly ground pepper
• •3 1/2 cups water
• •1/4 cup heavy cream
• •2 tablespoons sliced raw almonds, toasted

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

1.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.
2.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.


Read more at Marthastewart.com: Parsnip Soup with Toasted Almonds - Martha Stewart Recipes