Parsnip and Scallion Soup

serves: 6 servings

Try this with poached garlic purée too.

8 cups Savory Potato Broth, (See recipe for Savory Potato Broth)
½ teaspoon salt, plus more to taste
freshly ground black pepper
3 medium parsnips, peeled, trimmed, and cut into 1/3-inch pieces
3 cups scallions , finely chopped


Heat the broth to a boil. Stir in the 1/2 teaspoon salt, a few grinds of black pepper, the parsnips and scallions. Return to a steady perking boil and cook covered for 45 minutes or until the parsnips have softened completely and broken up in the soup. (Add poached garlic purée at this time, if you like, and cook a few minutes more.) Taste and adjust the seasonings. Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil and other garnishes.