Description
A velvety, comforting soup with sweet parsnips, topped with aromatic crispy sage and a rich brown butter swirl for a touch of nutty elegance.
Ingredients
Scale
For the Crust:
- 2 lbs parsnips, peeled and chopped
- 1 large onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 4 tbsp unsalted butter
- 10–12 fresh sage leaves
- 2 tbsp olive oil
- Salt and black pepper to taste
- Pinch of nutmeg (optional)
Instructions
1. Prepare the Crust:
- In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Add chopped parsnips and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until parsnips are tender, about 20-25 minutes.
- While soup simmers, melt butter in a small skillet over medium heat. Add sage leaves and cook until butter turns golden brown and sage is crispy, about 3-4 minutes. Remove sage and set aside, reserving brown butter.
- Once parsnips are tender, use an immersion blender to puree the soup until smooth. Stir in heavy cream and season with salt, pepper, and nutmeg if using. Heat through on low for 2-3 minutes.
- Ladle soup into bowls. Drizzle with reserved brown butter and top with crispy sage leaves. Serve warm.
Notes
You can customize the seasonings to taste.