Yield: Yields 5-1/2 to 6 cups.
Servings: five to six.
Salty and savory Parmigiano Reggiano marries well with sweet parsnips, and fresh oregano pulls it all together.
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I’ve made this several times and it’s always a hit. Real parmesean reggiano is key here to offset the sweetness of the parsnips. I crisp up prosciutto bits (finely minced prosciutto ends sautéed in olive oil) and sprinkle on top to serve. I use my vitamix blender to purée and it comes out so creamy no one can believe there’s no cream in it!
Made this for first course for Christmas. A little on the sweeter side than I expected, but the flavors were great. I love it and in-laws liked it, but they unfortunately aren't used to the flavor of parsnip.
I've made this recipe several times, and it's one of my all-time favourite soups. Easy to make, and comes together rather quickly. Definitely do a double recipe, because this goes quickly.
We've been making this recipe since the issue first came out. Everyone loves it!! I always double it, and since I don't have an immersion blender I puree the vegetables with a small amount of broth and then return it all to the cooking pot.
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