Parsnip & Parmesan Soup

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
274
FAT
41%
CHOL
17%
SOD
122%

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Ingredients for 5 servings

1-1/2 tsp. kosher salt; more to taste

1-1/2 oz. (1/2 cup) freshly grated Parmigiano Reggiano

1 Tbs. finely chopped fresh oregano; plus tiny sprigs for garnish

1-1/2 lb. parsnips, peeled, trimmed, and cut into 1/2-inch dice (to yield a scant 4 cups)

2 tsp. soy sauce

1/4 cup unsalted butter

6 oz. shallots, cut into 1/4-inch dice (to yield about 1-1/4 cups)

8 cloves garlic, minced

1/2 tsp. freshly ground black pepper; more to taste

2 tsp. fresh lemon juice

4-1/2 cups homemade or low-salt chicken or vegetable broth

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