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This lovely, creamy soup is very soothing and has a great delicate flavor. It’s texture is enhanced by a sprinkling of deep fried parsnip shreds.
YIELD: Makes about 6 cups
Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in oil over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and chopped apple. Simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches, add soy milk and transfer to a large saucepan. Add salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
In a heavy saucepan deep-fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
Serve soup topped with fried parsnip.
Copyright 2018 Eva-Maria Simms