Parsnip and Scallion Soup

• 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)

1. Heat the broth to a boil.
2. Stir in the 1/2 teaspoon salt, a few grinds of black pepper, the parsnips, and the scallions.
3. 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.
4. Add poached garlic puree (see page 67) at this time, if you like, and cook a few minutes more.
5. Taste, and adjust the seasonings.
6. Serve hot in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

potato broth, salt, freshly ground black pepper, parsnips, scallions

Taken from www.epicurious.com/recipes/food/views/parsnip-and-scallion-soup-384413 (may not work)