Fact: I subscribe to the Toronto Star only so I can read the food section. Therefore, Wednesday is my favorite day to receive the Toronto Star. I read a variety of articless and recipes from Jennifer Bain, Josh Rubin, Amy Pataki on a regular basis. I am truly interested to know what they are eating, cooking, buying, etc. I know I could look it up online but that’s a whole other discussion!!
The “Star Tested” recipes are always reliable and I have clipped out many of them over the years. Infact I am still clipping them out (so old fashioned – can you believe?)
Seeing as it was the holidays and I had some spare time on my hand – I decided to to try this simple soup which comes from the chef/owner of Martin Kouprie from Pangaea and is in his new cookbook: Pangaea. Why It Tastes So Good.
Parsnip and Lemon Soup:
This is what you need:
1 tablespoon butter
1/2 cup diced Spanish onion (I used normal onions)
2 cups peeled, diced parsnips
4 cups chicken stock, vegetable stock or water (I used water)
1 tablespoon finely grated lemon zest (from 2 lemons)
3/4 tsp sea salt (to taste)
1. In a large saucepan over medium heat, melt butter until it foams.
2. Add onions. Cook stirring, 3 minutes to soften.
3. Add parsnips, stock (or water). Raise the heat to high and bring to a boil.
4. Add zest.
5. Reduce heat to medium and simmer 15 minutes till parsnips are tender.
6. Remove from heat and cool slightly.
7. In a food processor puree soup. (I puree solids first and then slowly add liquids till its smooth)
A creamy delicious healthy simple soup! What more could you ask for?
p.s for some reason I think this soup needs a herb, but I haven’t figured out which one? Suggestions are welcome.