In the Cucina with La Gazzetta: Creamy Roasted Parsnip and Garlic Soup
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Oven
- Dish
- Parchment paper
- Aluminum foil
- Baking sheet
- Mixing bowl
- Blender
- Pot
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Ladle
Ingredients
- 1 Large Head of Garlic
- 2 lbs. Parsnips
- 4 T. Olive Oil, Divided
- Salt
- Pepper
- 1 tsp. Dried Oregano
- 4 C. Good Quality Vegetable Broth
- 1 T. Lemon Juice
- 4 T. Basil Pesto
- 1/3 C. Finely Chopped Toasted Walnuts
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