Try this with poached garlic purée too.
Recipe information
Yield
for 8 cups of finished soup, serving 6 or more
Ingredients
8 cups Savory Potato Broth (page 63)
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
3 medium parsnips, peeled, trimmed, and cut into 1/3-inch pieces (about 3 cups)
Six 1/4-pound bunches finely chopped scallions (about 3 cups)
Preparation
Heat the broth to a boil. Stir in the 1/2 teaspoon salt, a few grinds of black pepper, the parsnips, and the 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 (see page 67) 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 (see page 60).
From Lidia's Family table by Lidia Matticchio Bastianich Copyright (c) 2004 by Lidia Matticchio Bastianich Published by Knopf.
Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.
From the Trade Paperback edition.
