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Puréed Parsnip and Cardamom Soup with Caramelized Shallots

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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.

Today: This winter, parsnips and cardamom are here for you.

Parsnip soup from food52

WHO: Alasully is a designer at Bon Appétit magazine -- and was one of Food52's first interns! 

WHAT: A root vegetable-spice combination that will change your winter.

HOW: Sauté your onions and parsnips; simmer them with almond milk, stock, and cardamom; and blend. Top with caramelized onions.

WHY WE LOVE IT: Parsnips and cardamom? We never would've put the two together -- and we're so glad alasully did. In twenty minutes, you get a soup that's at once soul-warming and elegant; we'd be as quick to make this after a long day at work as we would for a dinner party. (Plus, it's vegan!)

parsnip soup from food52

Puréed Parsnip and Cardamom Soup with Caramelized Shallots by alasully

Serves 4 to 6

4 to 5 parsnips, around 1 1/2 pounds
1 tablespoon olive oil, plus more to drizzle
1 medium yellow onion
2 cups low-sodium vegetable broth
1/2 cup almond milk
Salt and pepper, to taste
2 teaspoons ground cardamom
2 shallots, thinly sliced
1 teaspoon maple syrup

See the full recipe (and save and print it) here. 

Photos by James Ransom

Tags: wildcard, holiday, soup, parsnips, winter

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