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Parsnip And Fennel Soup

Parsnip And Fennel Soup is built on Onion, Celery Stalks, Parsnips, Fennel Bulb, and Flour. Serves 1. Keep it handy for the next time you cook it.

Ingredients

• 1 tsp
• 1
• 2
• 1 lb
• 1 lb
• 2 tbsp
• 5 cup
• 1
• 1 cup
• 1 tsp

Method (preview)

1. 1

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

2. 2

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

3. 3

   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.

4. 4

   Remove from heat.

5. 5

   Add the milk and stir to incorporate.

6. 6

   Puree; adjust salt and pepper. Add finely chopped apple if desired. Add water to thin (optional) Add red chile paste or flakes to taste.

7. 7

   [Serves 6 to 8. Reheats well. Variation: Garnish with a pico de gallo or a red pepper relish.]

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

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

13. 13

    NOTES: REVIEW: Comforting flavor. Repeats very well.