As much as I love thick winter soups that cling to spoons and ribs, I am just about done. Done with root vegetables. Done with canned tomatoes.
I mean, do you want potato and leek, or curried pumpkin or butternut squash soup this time of year? Yeah, I didn’t think so.
Despite my fantasies of asparagus and rhubarb, the farmers market I attended this past weekend was a disappointment. With beets as it’s only available produce I was reminded that as much as I want to cook the Spring season; locally, it is still winter.
So, here is one more winter soup. I tarted up this easy parsnip soup recipe with a little apple and a slice of prosciutto. It elevates the presentation of a monochromatic blah, into something your eyes want to eat. Plus, it’s made from a local root vegetable, and it’s a wonderful vessel for a grilled cheese.
Parsnip and Apple Soup Recipe
(serves 2)
In a large sauce pan sweat the onion in 1 teaspoon of the olive oil. At the same time, heat a medium skillet to medium heat. Add the teaspoon of the olive oil and fry the proscuitto over until crisp on both sides. Remove to a paper towel and add 3 tablespoons of your prettiest diced parsnip. Fry until soft through, and browned on all sides. Reserve for garnish.
When the onion is soft add garlic and cook for 1 minute. Follow with apple and remaining parsnip along with a big pinch of salt. Sweat for 10 minutes to bring out the flavors. Add the stock and simmer until the parsnip is very soft. Run soup through a blender until uniform.
Transfer the soup back to a pot. If it is too thick, thin out with a touch of water or more stock. Bring back to a simmer and adjust for seasoning. Serve hot, topped with fried parsnip, broken shards of proscuitto, fresh pepper and olive oil.
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