Parsnip & Fennel Soup
Thyme gives this hearty soup even more autumnal flavor.
Photography by Christopher Testani
Recipe by Joe Piccirillo
Start to Finish: 25 minutes | Servings: 4 |
Ingredients
- 4 parsnips, peeled and chopped
- 1 large bulb fennel, chopped, plus fronds reserved
- 1/4 cup EVOO, plus more for drizzling
- 2 cloves garlic, chopped
- 2 shallots, chopped
- 1 tsp. fresh thyme
- 1 1/2 cups vegetable stock
- 1 1/2 cups whole milk
- Crumbled cooked bacon and thinly sliced mushrooms, for garnish
Preparation
In pot, cook parsnips, chopped fennel, 1/4 cup oil, garlic, shallots, and thyme over medium heat until vegetables are soft, about 10 minutes. Transfer to blender. Add stock; puree. Return soup to pot. Add milk. Heat soup over medium until heated through, about 5 minutes; season. Top with bacon, mushrooms, and fennel fronds. Drizzle with oil.
