10850 Cauliflower-Parsnip Soup with Beet Crisps 45 mins 25 mins 2 servings Tue Jan 30 10:49:00 -0800 2007 Wed Feb 27 16:41:13 -0800 2008 Easy American CHOW http://www.chow.com/recipes/10850 Thu, 28 Feb 2008 00:41:13 GMT A deceptively rich yet creamless version A deceptively rich yet creamless version. We wanted to create a simple and impressive appetizer to go with our Bistecca Fiorentina for a nice cold-weather meal. Something elegant but easy to make and relatively light. This creamy soup contains no cream at all—so though it seems indulgent, it’s simply puréed vegetables.

Special equipment: Use a mandoline or Benriner slicer to create the beet chips. If you don’t have either, simply use a vegetable peeler to make beet strips.

Game plan: Make this soup vegan by replacing the butter with olive oil.

This recipe was featured in our Valentine’s Day story.

]]> For the soup:
  1. Heat olive oil and butter in a medium saucepan over medium heat. Once butter foams, add leek and season well with salt and ground white pepper. Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.
  2. Add parsnips and stir to coat in oil. Cook until parsnips are softened but not completely tender, about 4 minutes. (Do not let the vegetables color.)
  3. Add cauliflower, stir, and cook for about 1 minute. Add salt and water. Bring to a simmer, reduce heat to medium low, and cook until vegetables are completely tender, about 8 to 9 minutes.
  4. Remove from heat and allow soup to cool slightly, about 10 minutes. Process in a blender until completely smooth. Return soup to the saucepan and place over medium-low heat. Taste and adjust seasoning as necessary.
For the beet crisps:
  1. Trim top off beet and peel it, leaving a 1-inch-wide layer of skin near the top so that you don’t dye your hand while slicing. Using a mandoline or vegetable peeler, make very thin slices of beet—about 8 whole slices or 1/3 cup.
  2. Fill a small saucepan with 1/2 inch oil. Heat over medium heat to 375°F. Line a plate with paper towels and set aside.
  3. Add several beet slices and fry, shaking the pan a little, until beets crisp up, about 30 to 45 seconds. Remove beets from oil with a slotted spoon and place on the paper-towel-lined plate. Sprinkle with salt. Repeat with remaining beet slices.
  4. Serve soup topped with beet chips.

Beverage pairing: A medium-bodied Austrian Grüner Veltliner would be a nice match with the earthy cauliflower and beet elements of this dish. Try the 2005 Hiedler Grüner Veltliner Löss.

]]> http://www.chow.com/assets/2007/02/cauliflowersoup_290x210.jpg Regan Burns 49 Soup/Salad/Sandwich For the soup::

]]> 1 tablespoon extra-virgin olive oil

]]> 1 tablespoon unsalted butter

]]> 82 1 medium leek, white and pale green parts only, halved lengthwise, rinsed, and thinly sliced crosswise

]]> 1 cup peeled, coarsely chopped parsnips (about 2 medium parsnips)**

]]> 120 2 cups coarsely chopped cauliflower florets (about 1/2 a small head)

]]> 301 1 teaspoon kosher salt

]]> 2 3/4 cups water

]]> For the beet crisps::

]]> 112 1 medium red beet

]]> 1 cup peanut or canola oil, for frying

]]> 435 vegetarian 332 vegan 232 soup 184 vegetables 384 easy 686 creamy 1046 cold weather 695 quick 388 healthy 1042 third date 7190 weeknight dinner 757 lunch 635 dinner 10054 dairy free 10053 gluten free 1619 omnivore 231 light meal 1 chow 2393 regan burns 783 fall 933 winter