Sherried Parsnip Soup with Hazelnut Pesto Recipe

Name: Sherried Parsnip Soup with Hazelnut Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound parsnips (about 6 medium), peeled and chopped; 5 large shallots, chopped fine (about 1 cup); 3 leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well; 1 celery rib, chopped (about 1/2 cup); 5 tablespoons unsalted butter; 1/4 cup plus 1 tablespoon dry Sherry; 4 1/2 cups water; 3 tablespoons heavy cream, or to taste, if desired; 3/4 cup Hazelnut Pesto; Garnish: chopped toasted hazelnuts if desired

Servings: persons

1 pound parsnips (about 6 medium), peeled and chopped
5 large shallots, chopped fine (about 1 cup)
3 leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well
1 celery rib, chopped (about 1/2 cup)
5 tablespoons unsalted butter
1/4 cup plus 1 tablespoon dry Sherry
4 1/2 cups water
3 tablespoons heavy cream, or to taste, if desired
3/4 cup Hazelnut Pesto
Garnish: chopped toasted hazelnuts if desired

1
In a 4-quart heavy kettle cook parsnips, shallots, leeks, and celery with salt and pepper to taste in butter over moderately high heat, stirring, until vegetables are browned, about 10 minutes.
2
Add 1/4 cup Sherry and coil until liquid is evaporated.
3
Stir in water and simmer, covered, about 20 minutes, or until vegetables are very soft.
4
Puree mixture in batches in a blender (use caution when blending hot liquids), transferring to a large saucepan.
5
Stir in remaining tablespoon Sherry, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through.
6
Serve soup topped with a dollop of hazelnut pesto and garnished with a few hazelnuts.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound parsnips (about 6 medium), peeled and chopped, 5 large shallots, chopped fine (about 1 cup), 3 leeks (white and pale green parts only), trimmed, halved lengthwise, chopped fine, washed well, 1 celery rib, chopped (about 1/2 cup), and more.

Yes, Sherried Parsnip Soup with Hazelnut Pesto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherried Parsnip Soup with Hazelnut Pesto

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