Steps to Make Parsnip And Truffle Oil Soup

Ham, Parsnip, And Kale Soup

You can add crunch and extra flavor by baking or frying some celeriac or parsnip cubes and adding by finishing the rather crude soup with parsley coulis and some olive oil the plate will immediately look a lot more elegant.

Recipe Summary Ham, Parsnip, And Kale Soup

I couldn't find a recipe with ham and white kidney beans, so I came up with this. Luckily, it came out exactly as I imagined. I simmered it all day, just because that's how I like to make my soup. But it was cooked within 30 minutes at a low boil, but had more flavor after a long simmer covered. I served with Italian 5-grain bread buttered and toasted.

Ingredients | Parsnip And Truffle Oil Soup

1 (48 fluid ounce) can chicken broth

2 (15 ounce) cans white kidney beans

1 pound parsnips, diced

2 cups coarsely chopped portobello mushrooms

1 yellow onion, chopped

1 cup diced ham, fat removed, or more to taste

1 cup sliced carrots

½ cup diced celery

1 ½ teaspoons minced garlic

½ teaspoon dried thyme

½ teaspoon dried oregano

1 dash Sriracha hot sauce

2 bay leaves

1 cup chopped kale, or to taste

Directions

Combine chicken broth, kidney beans, parsnips, portobello mushrooms, onion, ham, carrots, celery, garlic, thyme, oregano, Sriracha sauce, and bay leaves in a 6-quart pot; bring to boil. Reduce heat to medium-low and simmer for 45 minutes. Add kale and simmer until tender, about 15 minutes.

Info | Parsnip And Truffle Oil Soup

prep: 15 mins cook: 1 hr total: 1 hr 15 mins Servings: 8 Yield: 8 servings

TAG : Ham, Parsnip, And Kale Soup

Soups, Stews and Chili Recipes, Soup Recipes, Pork Soup Recipes, Ham Soup,