Recipe: Roasted Parsnip Soup with Diced Fennel

ROASTED PARSNIP SOUP WITH DICED FENNEL

"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 sauteed 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."

3 tablespoons unsalted butter or olive oil, divided use
2 pounds medium parsnips, peeled, cut in quarters lengthwise and coarsely chopped
6 cups chicken or vegetable stock
1/2 cup light cream or soy creamer
1/4 to 1/2 cup dry sherry (optional)
Salt to taste
3/4 cup finely diced fennel bulb; reserve some fennel fronds for garnish

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.

Scrape the parsnips into the jar of an electric blender and puree until completely smooth. Return to a saucepan.

Add the remaining stock, the light cream, sherry, if using, and salt. Simmer until hot.

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.

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.

Makes 6-8 servings

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%

VARIATIONS:

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 1/4 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 and Walnuts
- Leek and Potato Soup (without the mussels) and Broccoli-Almond Soup
- Creamy Pumpkin Soup (with or without the bacon) and Roasted Red Pepper and Paprika Soup
- Peach Soup with Blueberries and Peach Sorbet and Minted Watermelon Soup

Source: Soup for Every Body by Joanna Pruess with Lauren Braun, RD, LD