Parsnip & Fennel Soup

    Thyme gives this hearty soup even more autumnal flavor.
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    Publish date:
    parsnip fennel soup

    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.