An ongoing blog following a young married couple as they renovate their railroad apartment in Brooklyn, New York and a crazy falling down farmhouse up in the Catskills. Both husband and wife work full-time jobs each day, so almost all of their projects will be squeezed into any free second each night and every weekend. Hence the name: After-Dinner Design, though come to think of it, maybe we should change it to "So Tired Design"...)
Saturday, December 17, 2011
Dinner on Monday Night?
You should know, this posting will probably elicit an angry email from my brother. He and I made a life-pact when we were little that we would always hate parsnips, turnips, and pickles, and until today, I have never strayed from that oath. But I just found this recipe in Dwell Magazine (who knew they started cooking over at Dwell?) and I'm pretty freckin' sure that this soup is going to be awe-some, so I guess I'm going to turn in my anti-turnip membership badge. Sorry Richard. : ) I mean, look at that photo. Mmmmmm....
1 tsp. canola oil
1 clove garlic, minced
1 medium onion, roughly chopped
1 pound parsnips, roughly chopped
1 medium potato, roughly chopped
2 quarts vegetable stock
1 bay leaf
1 sprig fresh thyme, finely chopped
½ pound pears, unpeeled, cored, roughly chopped
½ cup half-and-half (optional)
Salt and sugar to taste
Splash of white-wine vinegar
Heat a soup pot on medium-high heat.
Add canola oil, garlic, and onion. Sweat for 10 minutes (be sure not to brown the vegetables).
Add parsnips, potato, vegetable stock, bay leaf, and thyme. Simmer about 10 minutes.
Add pears and half-and-half and simmer for an additional 15 minutes.
Remove the bay leaf and blend soup until super-smooth.