Wednesday, March 30, 2011
Parsnip Buttermilk Soup
Continuing with this cold spell... another soup. This one has decidedly fresh leanings to it, though. Wintery parsnips, onion, and apple are complimented by the unexpected tang of buttermilk.
- Start by peeling and dicing 2 parsnips (about 2 cups), 1 onion, and 1 apple (about 1 cup each).
- Add them to a large pan with a small drizzle of olive oil, 1 tsp salt, a few grind of pepper, and a dash of paprika and marjoram.
- Sautee on medium heat until they are golden and tender, about 15 minutes.
- Add a dash of white wine and 1 cup water, (you can also use broth, but I wanted to keep the flavor simple). Cover and simmer over low heat for 30 minutes.
- Remove vegetables and their liquid to a blender and puree until smooth.
- Return to the pan and stir in 1 cup (lowfat) buttermilk. You could also use a combination of milk and greek yogurt or sour cream.
- Adjust seasonings if necessary and add water (or broth) to thin to the desired constistancy, (I added 1/2 cup).
- Garnish with a dash of paprika, some crumbles of goat cheese, and some whole wheat toasts. Some chopped green onions would also be ideal.