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    Ingredients

  • 2 tbsp butter or ghee
  • 1 tbsp olive oil
  • 1.5 large peeled parsnips
  • 6 c vegetable broth
  • 1/2 c arborio rice
  • 1/2 tsp sea salt (or to taste)
  • 1/2 tsp fresh ground pepper
  • 1 tbsp grated parmesan (per serving)
  • fresh parsley (minced)
Italian Parsnip Soup

If you are anything like me you have ingredients laying around in your cupboards that you buy with the intention to try them out someday. You really have no idea what they are for but they look interesting or sound good. Personally, I've had a bag of arborio rice sitting in one of my cupboards for about 5 years now. I'm proud to say that I finally have a use for this ingredient. Best part is that it was much easier to use than I thought it would be.

Another strange ingredient that was new to my aresnal was the parsnip. Think "super carrot". The parsnip is a delicous under-used vegetable. The parsnip is also good as a Tempura vegetable.

When you make this soup, you may look at the small amount of rice and think that it's not enough. I assure you that a little bit of this rice goes a long ways and it makes this soup nice and hearty. Every ingredient in this soup is important since there are so few. Don't forget the parmesan!

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  1. Melt the butter or ghee over medium-low heat in a saucepan large enough hold all of the ingreedients. Dice the parsnips into 1/2 inch cubes and saute them in the butter for 5 minutes or so.

  2. Pour in the broth and bring to a boil. Cover the pot, reduce the heat and simmer for 5 minutes.

  3. Stir in the rice and turn the heat to medium. Cover the pot and cook for 15 minutes.

  4. Stir in the salt, pepper and olive oil. Pour into serving bowls and stir in 1 tbsp of parmesan and roughly 1/2 tsp of fresh parsley. You can sprinkly a little more of each on top for presentation.


This recipe was last updated: 03-25-2006