Parsnip and Scallion Soup

1. 1

   Heat the broth to a boil.

2. 2

   Stir in the 1/2 teaspoon salt, a few grinds of black pepper, the parsnips, and the scallions.

3. 3

   Return to a steady perking boil and cook, covered, for 45 minutes, or until the parsnips have softened completely and broken up in the soup.

4. 4

   Add poached garlic puree (see page 67) at this time, if you like, and cook a few minutes more.

5. 5

   Taste, and adjust the seasonings.

6. 6

   Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

* Per serving · 4 servings · Values may vary.

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