Carrot and Parsnip Soup (Ckng Lght Annual, 2005) 4.5
I had carrots. I had parsnips. I LOVE soup! What I didn't know was that nearly 2lbs of my carrots had composted on me in the fridge and I barely managed to salvage the 1lb I needed for this recipe. Still, a pound made the soup! Super easy, very tasty and great as leftovers for lunches during the week. I skipped the "parsnip chips" and toasted pumpkin seeds instead. I also added a dollup of heavy cream (I had some to use up) to make it a bit thicker. Delicious!
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| (Picture from CookingLight.com) |
Carrot and Parnsip Soup with Parnsip Chips
"Winter root vegetables lend their complementary, slightly sweet flavors to this hearty bowl. Stir in more water or broth if you prefer a thinner consistency."
Yield: 6 servings (serving size: 1 1/3 cups soup, about 2 teaspoons parsnip chips, and 1/2 teaspoon chives)"
Ingredients
2 tablespoons olive oil, divided
2 1/2 cups chopped yellow onion
3 cups coarsely chopped parsnip (about 1 pound)
3 cups water
2 1/2 cups coarsely chopped carrot (about 1 pound)
2 (14-ounce) cans fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (1/8-inch-thick) slices parsnip
1 tablespoon chopped fresh chives
Preparation
Heat 1 teaspoon oil in a Dutch oven over medium heat. Add the onion, and cook 10 minutes or until tender, stirring occasionally. Add chopped parsnip, water, carrot, and broth; bring to a boil. Reduce heat, and simmer 50 minutes or until vegetables are tender. Remove from heat; let stand 5 minutes.
Place half of carrot mixture in a blender; process until smooth. Pour pureed carrot mixture in a large bowl. Repeat procedure with remaining carrot mixture. Stir in salt and pepper.
Heat remaining 5 teaspoons oil in a small saucepan over medium-high heat. Add parsnip slices; cook 5 minutes or until lightly browned, turning occasionally. Drain on paper towels. Sprinkle parsnip chips and chives over soup.
Antipasto-Style Penne modified (Ckng Lght, Dec 09) 3.5
But I also needed something for dinner and I had bought the ingredients for this a while back. I kept forgetting to buy the penne pasta that it calls for and so I finally said "to heck with it! I'm using whole wheat spaghetti!" This does come together fairly quickly so it's good for a week night dinner. It was okay, not outstanding, a good hearty meal for cold nights. It re-heated well which was in it's favor and I did like the combination of pesto, olives, and artichokes. Skip the proscuittio to make it vegetarian.
Antipasto Style Penne
If you prefer crisp prosciutto, spread it out on a baking sheet and broil 4 minutes.
1 medium bell pepper
1/2 cup pitted kalmata olives
1/3 cup refrigerated pesto
3 oz prosciutto, chopped
1 (7 oz) jar oil-packed sun-dried tomatoes halves, drained and chopped
1 (6 oz) jar marinated quartered artichoke hearts, drained and chopped
8 oz uncooked penne pasta (about 2 cups)
1/2 cup (2 oz) grated Parmigiano-Reggiano cheese, divided
1/4 cup pine nuts, toasted
1) preheat broiler.
2) Cut bell pepper in half lengthwise, discard seed and membranes. Place pepper halves, skin sides up, on a foil lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in zip-top plastic bag; seal. Let stand 5 minutes. Peel and chop bell pepper; place in large bowl. Stir in olives, pesto, prosciutto, tomatoes, and artichoke.
3) Cook pasta according to directions on package omitting fat and salt. Drain. Add cooked pasta and 1/4 cup Parmigiano-Reggiano cheese to bell pepper mixture, and toss gently to combine. Spoon about 1 cup pasta mixture into each of 6 bowls, and sprinkle each serving with 2 teaspoons remaining cheese and 2 teaspoons pine nuts.
Serves: 6
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