oRecipe by Giada Laurentiis
For the Soup
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
2 stalks celery, chopped
2 bulbs fennel, trimmed and chopped into 1-inch pieces
1 onion, chopped
2 tsp. salt
1/2 tsp. fennel seeds
1 bay leaf
1 1/2 cups unsweetened almond milk
Crispy cooked bacon, chopped, for garnish
Grated Parmesan, for garnish
Pomegranate Gremolata, (for garnish, recipe follows
Pomegranate Gremolata Ingredients:
1/2 cup chopped fresh Italian parsley
1/4 cup pomegranate seeds
1 tsp. lemon zest
1/8 tsp. salt
Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds.
Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon.
Add 4 cups water and the bay leaf to the pan and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid.
Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through–alternatively, pour the soup into a slow cooker and keep warm on the low setting. Serve garnished with bacon, Parmesan and Pomegranate Gremolata.
In a bowl, mix the parsley, pomegranate seeds, lemon zest and salt.