Thrive.

 

 

Yesterday, I got my cooking partner back =).  

Thank you, thank you, thank you for your prayers, concern, & well wishes.  It means more than you know.

While he's much better, he's still on the road to recovery... & I'm doing all that I can to get this boy back to full health. 

I knew just the cookbook to pull of the shelf...

...recipes written with pure passion for our culinary pleasure... wholesome, lax, chic (yes, recipes can totally be chic), simple (I realize I am saying this about every recipe I've shared, but seriously, her recipes are impressively simple)- & better yet- arranged according to the season... with a lovely little story behind each one (she definitely inherited the "writing gene").

An abundance of parsnips was the determining factor behind last night's chosen recipe- which is btw, in the "winter" section, but apparently parsnips are thriving among our csa farms.

{hollers'} curried parsnip soup

*from miss dahl's voluptuous delights, by sophie dahl 

serves 4

4 large parsnips 

1 medium onion, chopped

1 clove of garlic, peeled and crushed

Olive oil

1 tbs of curry powder

2 cups of chicken (or vegetable) stock

[we added 1 small can white navy beans, drained & rinsed]

2 tbs light cream (we used a dollop of greek yogurt)

a handful of chopped chives

salt & pepper

a handful of chopped, fresh parsley

 First, peel and chop the parsnips, cutting them into rough chunks.

In a large soup pan, gently sweat the onion and garlic in 1 tablespoon of olive oil.  Add the curry powder and stir.  Pour the stock into the pan and add the parsnips, and beans, if using.  Bring to a boil and then simmer until the parsnips are tender, around 15-20 minutes.  Puree and put back into the soup pan, adding the cream and the chives.  Season and serve garnished with the chopped parsley.  {for time's sake, we left the parsley out}

...

A perfect way to use up your parsnips,  if you ask me.