The idea for this soup is borrowed from the repertoire of my husband, chef Martin Kouprie, who first made a similar version of this soup at his Toronto restaurant Pangaea.I love it since it is thick and satisfying but cream-free and low-calorie (In other words, it’s just perfect for someone like me who’s returned home from eating, drinking and gambling away her meagre fortune in Las Vegas! — more on that topic another time).
Lemon Parsnip Soup makes an excellent change from the ordinary and is interesting enough to serve to guests. Try a bowl with a rustic bread stick and a chickory-based salad for a homey, healthful, comforting dinner.
Lemon Parsnip Soup*
1 tbsp (15 mL) butter or vegetable oil
1 onion, peeled and chopped
2 tbsp (30 mL) chopped fresh thyme leaves
1 tsp (5 mL) finely grated lemon peel
1/2 tsp (5 mL) salt
1/2 tsp (2 mL) pepper
6 cups (1.5L) peeled, chopped parsnips
10 cups (2.5 L) chicken or vegetable broth
1 tbsp (5 mL) lemon juice
Heat butter in a large saucepan set over medium heat. Add the onion, thyme, lemon peel, salt and pepper. Cook, stirring often for 5 minutes. Add the parsnips, cover and reduce heat to medium-low. Simmer, stirring occasionally, for 10 minutes or until parsnips were becoming tender. Stir in broth and bring to a boil. Cook, stirring, for 20 to 25 minutes or until parsnips are very soft.
Transfer parsnip mixture to a blender or food processor in batches. Puree until smooth. Stir in lemon juice and bring to a boil. Taste and adjust seasoning if necessary. Serve in soup cups garnished with thyme and lemon. Makes 8 servings.
*Recipe from Dana’s Top Ten Table: 200 Fresh Takes on Family-Favourite Meals. Published by HarperCollins Publishers Ltd. Copyright (c) 2007 by Dana McCauley. All rights reserved. Reprinted by permission of HarperCollins Publishers Ltd.