Parsnip-Ginger Soup with Almonds and Brown Butter


Makes 4 servings
  • 2 ea. (225g) Parsnips
  • 1 ea. (130g) Pear
  • 1 small knob (20g) Ginger
  • 1 ea. (35g) Shallot
  • ¼ c. (60g) Almonds
  • 16 oz. (450g) Half & Half
  • 6 Tbsp. (68g) Black & Bolyard® Original Unfiltered Brown Butter
  • 1 Lime for juicing
  • Kosher salt to taste
  • Black sea salt to finish


  1. Peel and mince the shallot and ginger.
  2. Peel the parsnips and pear and slice into ¼” pieces.
  3. In a medium pot over medium-low heat, melt 2 Tbsp. of the Black & Bolyard® Original Unfiltered Brown Butter.
  4. Sweat the minced shallot and ginger in the brown butter until soft and translucent, about 5 minutes.
  5. Add the sliced parsnip and pear to the pot. Stir to combine with shallot and ginger.
  6. Season lightly with kosher salt to help release moisture. Sweat the vegetables and fruit together for about 10 minutes, stirring often to prevent any caramelization.
  7. Add all of the half & half to the pot and bring to a boil.
  8. Reduce the heat and slowly simmer the ingredients until fully tender.
  9. Transfer all of the cooked ingredients to a blender and puree until completely smooth.
  10. Season the soup with lime juice and kosher salt to taste.
  11. In a separate pot over medium-low heat, melt the remaining 4 Tbsp. of brown butter.
  12. Add the almonds to the pot and cook until fragrant and toasted.
  13. Pour the soup into serving bowls.
  14. Spoon 1 Tbsp. of the brown butter with almonds over the top of the soup.
  15. Sprinkle the top with black sea salt to finish. Serve hot and enjoy.

Your cart

Shipping and discount codes are added at checkout.


Black & Bolyard Brown Butter is my ultimate solution for preparing meals outside my restaurants. On my day off, I want to cook with very little effort, yet still create quick delicious food. Black & Bolyard Brown Butter saves time and delivers the taste of fine dining dishes at home.

Thitid ‘Ton’ Tassanakajohn
Chef & Owner, Le Du, Baan, and Backyard by Baan
Top Chef Thailand Judge

Black & Bolyard Brown Butter makes adding incredible flavor and texture to the simplest of dishes a breeze. Their brown butter is easily approachable for the home cook and incredibly efficient for the renowned Chef. Brown butter offers a unique flavor profile that is tough to perfect - it’s not easy to make as proper technique and precision must be applied. I use brown butter on everything from morning oats, to salad dressing, to finishing a ribeye fresh off the grill.

Michael Chernow
Founder, Seamore’s
Co-Founder, The Meatball Shop and Wellwell

I’m always looking at ways to expand flavor without adding more ingredients. In the kitchen, we roast, reduce, dehydrate, pickle and ferment to unlock the hidden potential of a singular ingredient. Black & Bolyard has done this masterfully with their brown butter. You can taste the quality of the butter and the technique that has gone into the process of slowly and deeply toasting the milk solids. From melting the Red Chili Brown Butter onto a piece of grill-kissed Spanish mackerel, to folding some Fresh Bay Leaf Brown Butter into a pastry cream to fill sweet and savory doughnuts, or even just a spread of the Original on a perfect piece of fresh sourdough, Black & Bolyard is your best chance at achieving maximum flavor.

Ilan Hall
Chef & Owner, Ramen Hood
Top Chef Winner Season 2

Black & Bolyard Brown Butter can be utilized right out of the jar in more ways than one could imagine, from the middle of Summer straight through Winter. I use it to add complexity to the flavor of the freshest vegetables or heighten the richness of the simplest seafood. It creates magic with the most humble ingredients, transforming them into a world-class dish.

Benjamin Ing
Head Chef, Noma