Title: Parsnip and Fennel Soup (Vegetarian)
Categories: None
Yield: 1 Servings

1 ts Unsalted butter; and cooking
-spray or 2 tbs butter or
-margarine
1 lg Onion; chopped
2 Celery stalks; chopped
1 lb Parsnips; peeled and chopped
1 lb Fennel bulp; chopped
2 tb Flour
5 c Vegetarian bouillon
1 Apple; peeled, cored and
-chopped
1 c Skim milk; plus
1/2 c Nonfat dry milk powder or 1
-cup cream
Salt and pepper
More chopped apple; optional
1 ts Red chile paste; or red
-pepper flakes, to taste

REVIEW: Comforting flavor. Repeats very well.

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

Soups, Vegetarian, 4Star, Eat-lf Mailing List

Posted to EAT-LF Digest by Kitpath on May 15,
1998