Saturday, April 1, 2006

Ok, ok, it's another cooking post; so sue me Sorry, but I made awesome soup tonight, and I don't want to forget the recipe.  Carrot Parsnip Soup 2 T olive oil 2 onions, chopped 1 lb carrots, peeled and cut into chunks 1 lb parsnips, peeled and cut into chunks 1 bulb fennel, green parts removed, chopped 2 chiles de arbol 2 bay leaves 1 t salt 4 cups vegetable stock 4 cups water 2 t high quality balsamic vinegar 1/2 cup creme fraiche Heat the olive oil in a large dutch oven. Add onions and let them start to brown a tiny bit before adding fennel. Continue sauteing for a few more minutes; then add carrots and parsnips. Add the chiles and bay leaves, and continue to cook until the vegetables start to caramelize just a bit and become very fragrant. Add the stock and water and bring to a boil. Simmer until the vegetables are all tender--at least 30 minutes, up to an hour.  Puree with a hand blender, and taste for salt.  Stir in the vinegar and serve with a dollop of creme fraiche on top of each serving. Serves 6. The H said, and I quote, " This is the best soup you've made in a long time."  I make soup a lot. 'Nuff said. 10:49:53 PM     comment [] trackback []