Soup

Puréed Parsnip and Cardamom Soup with Caramelized Shallots

by:
November 18, 2013

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

2 Comments

fiveandspice November 18, 2013
Why am I not eating this for lunch right now??!! This looks spectacular! Can't wait to try it!
 
AntoniaJames November 18, 2013
Whoa, this looks amazing. I'm saving it to the "must try soon" collection, for sure. Congrats, alasully, on Wildcard honors for this terrific recipe, and on your professional advancement! ;o)<br /><br />P.S. I can see this as a clever template for other root vegetables. I can hardly wait to play with it . . . .