Veg SW Book: Parsnip Fennel Soup (Razz)

[Guest guest]

here's restaurant soup i tested / adapted. We eat lowfat and my changes are in

the recipe for calculation but I left the original high-fat ingredients there

too.

 

* Exported from MasterCook *

 

Parsnip and Fennel Soup <T>

 

Recipe By : Razz's Restaurant and Bar, Scottsdale, AZ

Serving Size : 1 Preparation Time :0:00

Categories : Mexican & Southwestern Soups & Stews

Vegetarian Eat-Lf Mailing List

98-05 Kitpath

Elf1998

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon unsalted butter -- and

cooking spray

-or 2 tbs butter or margarine

1 large onion -- chopped

2 celery stalks -- chopped

1 pound parsnips -- peeled and chopped

1 pound fennel bulb -- chopped

2 tablespoons flour

5 cups vegetarian bouillon

1 apple -- peeled

cored and chopped

1 cup skim milk -- plus

1/2 cup nonfat dry milk powder

-or 1 cup cream

salt and pepper

more chopped apple -- optional

1 teaspoon red chile paste

or red pepper flakes -- to taste

 

Spray a heavy stock pot and place over medium heat. Add butter and melt it.

Saute the onion, celery, parsnips and fennel until soft but not brown.

 

Add flour and stir until flour is incorporated and no longer " raw. " Slowly add

the bouillon (or vegetable broth); add the apple; bring to a boil, and simmer

for about 20 minutes. Remove from heat. Add the milk and stir to incorporate.

Puree; adjust salt and pepper. Add finely chopped apple if desired. Add water to

thin (optional) Add red chile paste or flakes to taste.

 

[serves 6 to 8. Reheats well. Variation: Garnish with a pico de gallo or a red

pepper relish.]

 

TIP: Use a food processor to coarsely chop the vegetables in 2 or 3 batches.

Combine cold skim and nonfat dry milk when the soup start to simmer.

 

Recipe from Razz's Restaurant and Bar, Scottsdale, AZ. Collected in " VEGETARIAN

SOUTHWEST: Recipes from the Region's Favorite Restaurants, " by Lon Walters

(1998: Northland Publishing).

 

Chef Erasmo " Razz " Kamnitzer serves this vegetarian soup with a Cheese

Diablotin: baguette slices spread with a mixture of egg-yolks and mayonnaise,

Parmesan and cheddar, onion, chives, fresh parsley, marjoram and tarragon;

whipped egg whites folded in at last minute; broil until brown. [We both agreed:

the diablotin is not worth the effort or the calories.]

 

>Sent to Eat-lf by Pat Hanneman <phannema; rec-cafe and veg-rec

3/99

 

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NOTES : REVIEW: Comforting flavor. Repeats very well.

Not too long ago, we were looking for soups that were lowfat and satisfying and

that reheated well. This soup qualifies. It's subtle. We did not stir in the

chile peppers - but served at table - and another time we topped it with a

fennel+onion relish. etc. Makes 6 to 7 cups. Kept in glass jars in fridge for 6

days. It could go longer.

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Pat Hanneman's Kitchen - recipe home page

http://home.earthlink.net/~kitpath/index.html