Creamy Parsnip Soup with Smoked Paprika Oil and Toasted Almonds

• 2 tablespoons extra-virgin olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 1 bay leaf, fresh or dried
• 6 to 7 medium parsnips, peeled and roughly diced
• 1 large, floury potato, peeled and roughly diced
• 1 to 2 tablespoons white (shiro) miso paste (optional)
• 1 tablespoon fresh lemon juice
• Fine sea salt, to taste
• Toasted almonds, roughly chopped, to serve
• Italian parsley, to serve
• 1/4 cup extra-virgin olive oil
• 1 1/2 teaspoons smoked paprika
• Fine sea salt

1. Make the Soup Remove soup from the heat, discard bay leaf, add miso paste and lemon juice and blend with a stick blender until smooth.
2. Serve in bowls, drizzled with a little smoked paprika oil, a handful of toasted almonds and some Italian parsley.
3. Meanwhile, make the smoked paprika oil Gently heat the olive oil over medium heat in a small skillet until warm (but not hot), remove from heat and stir in smoked paprika and a good pinch of sea salt.
4. Set aside.
5. Remove soup from the heat, discard bay leaf, add miso paste and lemon juice and blend with a stick blender until smooth.
6. Serve in bowls, drizzled with a little smoked paprika oil, a handful of toasted almonds and some Italian parsley.
7. Any leftover soup can be refrigerated for 3 to 4 days or frozen for longer.
8. Excess smoked paprika oil will store for 1 to 2 months in a lidded jar at room temperature.

extravirgin olive oil, onion, garlic, fresh thyme, bay leaf, parsnips, floury potato, white, lemon juice, salt, almonds, italian parsley, extravirgin olive oil, paprika, salt

Taken from www.foodandwine.com/recipes/creamy-parsnip-soup-smoked-paprika-oil-and-toasted-almonds (may not work)