Ingredients
2 tablespoons unsalted butter
3 small shallots, chopped
1 pound parsnips (about 4 medium), peeled and coarsely chopped
1 small Yukon Gold potato, peeled and coarsely chopped
Coarse salt and freshly ground pepper
3 1/2 cups water
1/4 cup heavy cream
2 tablespoons sliced raw almonds, toasted
Preparation
Heat butter in a medium saucepan over medium heat. Cook shallots, parsnips, and potato, stirring occasionally, until almost tender, about 10 minutes. Season with 2 teaspoons salt. Add water, and simmer, partially covered, until vegetables are tender, 13 to 15 minutes.
Puree mixture in a blender with cream until smooth. (For safety, remove cap from hole in lid, and cover with a dish towel to prevent spattering.) Divide soup among 4 bowls; sprinkle with almonds. Season with pepper.
