Sherried Parsnip Soup with Hazelnut Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
garnish: chopped toasted hazelnuts if desired |
Directions:
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. Add 1/4 cup Sherry and coil until liquid is evaporated. Stir in water and simmer, covered, about 20 minutes, or until vegetables are very soft.
2. Purée mixture in batches in a blender (use caution when blending hot liquids), transferring to a large saucepan. Stir in remaining tablespoon Sherry, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through.
3. Serve soup topped with a dollop of hazelnut pesto and garnished with a few hazelnuts.
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