Atria’s Creamy Parsnip Soup With Prosciutto and Edgartown Bay Scallops
3 tablespoons butter
2 cups chopped onions
1 cup chopped celery
1 teaspoon chopped garlic
Salt and pepper to taste
2 quarts chicken stock
4 pounds parsnips, peeled and diced
1 cup cream
6 ounces prosciutto or crispy bacon
1 pound bay scallops
Chop the prosciutto into small pieces for the soup garnish. Reserve.
In a large soup pot, melt the butter and add the onion, celery, garlic and parsnips. Season with salt and pepper. Sauté until the vegetables are tender.
Add the stock to the pot and bring to a boil. Reduce to a simmer for about one hour. Remove soup from heat and carefully puree with a blender or hand blender until smooth. Blend in the cream and season with salt and pepper.
In a hot sauté pan sear the scallops in butter until lightly browned. Season with salt and pepper. Ladle the soup in serving bowls. Garnish with scallops and prosciutto.