Parsnip & Fennel Soup

Name: Parsnip & Fennel Soup
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

Thyme gives this hearty soup even more autumnal flavor.

Author:: Joe Piccirillo
Publish date:: Sep 4, 2019

parsnip fennel soup — 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.