Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.

parsnip soup with garlic croutons

In this recipe, parsnips take center stage is this really easy-to-make soup. Parsnips, which look like carrots, are slightly milder and have mild, sweet flavor to them. They have an almost buttery taste to them which makes them a perfect canvas for many uses, including in this soup. You can make it slightly healthier by omitting the cream, but I like just the little touch of creaminess that it adds to the texture of the soup.

1 tablespoon extra virgin olive oil, plus extra for drizzling
1/2 medium shallot, diced
Salt, to taste
Freshly ground black pepper
2 parsnips, peeled and diced
1 1/2-2 cups low-sodium vegetable stock
1 small, thick slice sourdough bread
1 clove garlic
1 tablespoon heavy cream
Freshly grated Parmigiano-Reggiano, for serving. optional

1. Preheat oven to 425°F.
2. In a medium saucepan, heat olive oil over medium heat. Add shallots and cook until translucent, about 3 minutes. Season with salt and pepper. Add diced parsnips and enough stock to cover vegetables, about 1 1/2 cups, and bring to a boil. Reduce heat to low and simmer for 30-35 minutes, until vegetables are tender.
3. Meanwhile, make croutons. Place bread slice on a baking sheet and bake until lightly golden brown on both sides, about 5 minutes. Remove from oven and rub whole clove over one side of bread slice to infuse bread with garlic flavor. Set slice aside. When cool enough to handle, chop into croutons.
4. Transfer parsnip mixture to a blender, along with heavy cream and purée soup until smooth (add more stock, if necessary to reach desired consistency). Pour soup back into saucepan to reheat.
5. Transer soup to a bowl and top with croutons and Parmigiano-Reggiano (if using). Drizzle with additional olive oil and serve warm.

Serves 1.


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