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Parmesan Parsnip Soup
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Parmesan Parsnip Soup
A creamy puree of parsnips topped with Parmesan cheese and crispy pork belly.
Parmesan Parsnip Soup
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11 people Yepped this recipe
servings:
6
total time:
1 hour
added on
10/28/2018
recipe by:
Rae
INGREDIENTS
8 ounces pork belly, diced
salt & pepper
1 yellow onion peeled and chopped
2 cloves garlic, chopped
1 tsp kosher salt
1/8 tsp white pepper
smidgen of nutmeg
smidgen of cayenne pepper
2 pounds parsnips cut into 2-inch pieces
6 cups chicken broth
1/4 cup Parmesan shredded plus extra for serving
1/3 cup heavy cream
1 tsp lemon juice
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DIRECTIONS
Heat a Dutch oven over medium-high heat.
Season the pork belly with salt and pepper then cook, stirring often, until crispy.
Transfer the cooked pork belly to a paper towel lined plate, keeping any excess oil from the pork in the Dutch oven, and set aside.
Saute the onions and garlic in the Dutch oven until aromatic and just beginning to brown.
Add the kosher salt, white pepper, nutmeg, cayenne, parsnips, and chicken broth and bring to a boil.
Reduce the heat to medium-low and simmer for about 20 minutes or until the parsnips are tender.
Puree the soup with an immersion blender adding pinches of Parmesan as you blend.
Stir in the heavy cream and blend until combined.
Stir in the lemon juice then season the soup with salt & pepper to taste.
Serve with topped with the crispy pork belly and extra Parmesan cheese.
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