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Featured Cookbook
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Sweet Potato, Caramelized Onion and Apple Cider Soup
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Roasted Parsnip Soup with Diced Fennel
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Pumpkin Black Bean Soup with Chili-Crusted Pumpkin Seeds in a Festive Pumpkin Tureen
Book Description
To make good soups, says Joanna Pruess, you simply need to love them. This unique collection of recipes includes her favorites, from Mighty Minestrone to Curried Mango Soup with Lobster. Readers will adore her Hearty Roasted Onion Soup with Parmesan Crostini, Thai Curried Chicken Soup, Shrimp and Sausage Gumbo, and Broccoli Almond Soup. She includes tempting garnishes to serve with these delicious creations, as well as a chapter of basic stock recipes, including suggestions on how to improve store-bought products.
The recipes come with variations to make them appropriate for the Atkins and other low-carbohydrate diets, high-protein or low-fat diets, and for vegans and vegetarians. Gorgeous photographs, easy-to-follow techniques, and a unique, flexible approach to cooking for special diets make this a must-have cookbook.
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Soup for Every Body: Low-Carb, High-Protein, Vegetarian, and More
Authors: Joanna Pruess with Lauren Braun, RD, LD
Date: November 2004
ISBN: 1592285651
Publisher: The Lyons Press
Hardcover
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When the humble parsnip is slowly sweated until tender and lightly browned, it imparts a sweet, earthy flavor to this satisfying soup. The fennel bulb is cut into equal-sized cubes, or diced, then sautéed and stirred into the soup before serving. It adds a crunchy accent, while the fronds add visual appeal. A tiny glass of dry sherry is an ideal complement to serve with this refined soup
Servings: 6 to 8
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3 tablespoons unsalted butter or olive
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2 pounds medium parsnips, peeled, cut in quarters lengthwise and coarsely chopped
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6 cups chicken or vegetable stock
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1/2 cup light cream or soy creamer
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1/4 to 1/2 cup dry sherry (optional)
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Salt to taste
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3/4 cup finely diced fennel bulb; reserve some fennel fronds for garnish
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Heat 2 tablespoons of the butter or oil in a large skillet over medium-high heat. Add the parsnips, turning to coat with the butter. Partially cover the pan and sweat the parsnips over medium-low heat until they are tender and lightly browned, about 45 minutes, stirring occasionally. Pour about a cup of stock into the pan, stirring up any browned bits.
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Scrape the parsnips into the jar of an electric blender and puree until completely smooth. Return to a saucepan.
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Add the remaining stock, the light cream, sherry, if using, and salt. Simmer until hot.
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Meanwhile, melt the remaining tablespoon of butter in a small skillet over medium-high heat. When hot, stir in the diced fennel and quickly saute until lightly colored, 45-50 seconds.
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Ladle the soup into heated bowls, add a heaping tablespoon of fennel in the center of each bowl and a couple of small fennel fronds to garnish, and serve at once.
* SOUP DUETS
Two soups served together make a dramatic presentation. For these duets to work, both soups should be the same consistency, the flavors should complement one another, and they should be different colors. There are two methods to do this. You can simultaneously pour equal amounts of the soups into opposite sides of a flat soup bowl (it doesn’t matter if the line swerves a bit). Or, fill a warmed soup bowl with about 3/4 cup of one soup, then pour about ¼ cup of the second soup in the center of the bowl. If necessary, thin one soup to match the consistency of its partner.
SOME SUGGESTED PAIRINGS:- Roasted Parsnip Soup with Diced Fennel and Simple Butternut Squash Soup with Apple & Walnuts
- Leek & Potato Soup (without the mussels) and Broccoli-Almond Soup
- Creamy Pumpkin Soup (with or without the bacon) and Roasted Red Pepper & Paprika Soup
- Peach Soup with Blueberries & Peach Sorbet and Minted Watermelon Soup
Nutritional Information per Serving:
calories 200, calories from fat 80, total fat 9g, saturated fat 4.5g
cholesterol 20mg, total carbohydrate 24g, dietary fiber 6g
sugars <10, protein 3g, vitamin a 6%, vitamin 035%, calcium 6%, iron 4%
More From This Book:
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Sweet Potato, Caramelized Onion and Apple Cider Soup
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Roasted Parsnip Soup with Diced Fennel
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Pumpkin Black Bean Soup with Chili-Crusted Pumpkin Seeds in a Festive Pumpkin Tureen
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