Creamy Parsnip Soup With Prosciutto - Marcia Kiesel’s

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

• Servings: 12
• 2 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 large onion, coarsely chopped
• 1 quart low sodium vegetable broth
• 4 cups water
• 2 1/2 lbs parsnips, peeled and cut into 2-inch chunks
• 2 ounces thinly sliced prosciutto, cut into 1/4-inch-wide strips
• 1/2 cup heavy cream
• 1/2 cup milk
• 1 tablespoon thyme leaves
• salt & freshly ground black pepper

Recipe

• 1 1.in a large pot, melt the butter in 1 tablespoon of the olive oil. add the onion, cover and cook over low heat, stirring occasionally, until softened, about 5 minutes. add the broth and water along with the parsnips and bring to a boil over high heat. cover and simmer over low heat until the parsnips are tender, about 30 minutes.
• 2 2.meanwhile, in a small skillet, heat the remaining 1 tablespoon of olive oil. add the prosciutto and cook over moderately high heat, tossing, until crisp, about 30 seconds. using a slotted spoon, transfer the prosciutto to a paper towel–lined plate to drain.
• 3 3.working in batches, puree the soup in a blender until very smooth. transfer the soup to a clean saucepan. stir in the cream and milk and bring to a simmer over moderate heat, stirring a few times. season the soup with salt and pepper and ladle into bowls. garnish with the prosciutto and thyme leaves and serve.
• 4 make ahead.
• 5 the soup can be refrigerated overnight. reheat gently.