October 19th...Kelly's. Recipe from Whole Foods Website the soup and the cheese crisps were super easy to make. Also served a salad of mixed greens, pears, pomegranate seeds, scallions, and avocado with crumble goat cheese on the sideThis soup shows off a gorgeous orange color and warm ginger bite on the finish. A simple cheese cracker is the ideal counterpart to the heat of the ginger. Using an immersion blender is a great way to process soups and sauces without removing them from the stove, but you can certainly use a traditional blender as well.
Serves 6 to 8
For the Soup
1 pound carrots, cut in 1-inch pieces
1/2 pound parsnips, cut in 1-inch pieces
1 pound Braeburn apples, cut in 1-inch pieces
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
1 quart vegetable broth
1 cup water
1 tablespoon fresh grated ginger, more to taste
sea salt, to taste
ground pepper, to taste For the Cheese Crisps
1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon fresh cracked pepper
Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper.
Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.
Serve hot soup with crisps.
Serves 6 to 8
For the Soup
1 pound carrots, cut in 1-inch pieces
1/2 pound parsnips, cut in 1-inch pieces
1 pound Braeburn apples, cut in 1-inch pieces
3 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon fresh cracked black pepper
1 quart vegetable broth
1 cup water
1 tablespoon fresh grated ginger, more to taste
sea salt, to taste
ground pepper, to taste For the Cheese Crisps
1/2 pound Parmigiano-Reggiano cheese, grated, about 2 cups
1/4 cup whole wheat flour
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 teaspoon fresh cracked pepper
Preheat oven to 400°F. Combine carrots, parsnips, apples, olive oil, salt and pepper. Toss well to coat. Spread in a single layer on a rimmed baking sheet. Roast for 12 to 15 minutes, until soft and browned. Transfer to a large saucepan and cover with broth and water. Bring to a boil, then reduce to a simmer. Stir in ginger and cook for 8 to 10 minutes longer. Remove from heat and cool slightly. Blend until smooth, using a regular blender or an immersion blender. Season to taste with salt and pepper.
Meanwhile, make the cheese crisps. Reduce oven temperature to 350°F. Combine cheese, flour, chives, parsley and pepper in a small bowl. Line a baking sheet with parchment paper. Spoon cheese mixture onto parchment in 3-inch long ovals. Bake for 10 to 15 minutes until crunchy and golden around edges. Remove and allow to cool completely. Crisps can be stored in an airtight container for up to a week.
Serve hot soup with crisps.
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