11
Soups

Parsnip and Apple Soup

"TPPUIJOHTPVQXIFOJUJ TDPMEPVUTJEFQBJSJU XJUI
BUPBTUFEQBOJOJGPSBDPNQMFUFMVODIPSEJOOFS
.BLFTBCPVUDVQT
1 tablespoon unsalted butter
1 small shallot, cu t into ½-inch pieces
3 cups chicken broth , low sodium
½ teaspoon kosher salt
1 pound parsnips, thinly sliced
1 small apple, peel ed, cored and
cut into 1-inch pieces
1 small potato, peel ed and cut into 1-inch pie ces
1 teaspoon fresh thyme leaves
1VUUIFCVUUFSJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFTBOE
UFNQFSBUVSFPOPO.FEJVN 0ODFUIFCVUUFSCFHJO TUPNFMU
add the shallot. Cover the blender ja r and stir 2 to 3 times to
CSFBLVQBOEUIFOMFUT BVUÊGPSBCPVUNJOVUFT PSVOUJM
softened.
0OD FUIFTIBMMPUJTTPGUBEESFNBJOJOHJOHSFEJFOUT4FUUJNFS
GPSNJOVUFTBOEUFNQFS BUVSFPO)JHI0ODFCSPUI DPNFTUP
BCPJMBEEUIFSFNBJOJOHJOHSFEJFOUTBOETXJUDIUP.FEJVN
GPSNJOVUFTTUJSSJOHPDDBTJPOBMMZ
 8IFOVOJUTIVUTPGGCMF OEPOTQFFEHSBEVBMMZSB JTJOHUP
TQFFEGPSNJOVUFTP SVOUJMDPNQMFUFMZTNPPUI
 5BTUFBOEBEKVTUTFBTPOJOHBT EFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPE NHtDBMDNHtGJCF SH

Chilled Borscht

5IFCFBVUJGVMSVCZDPMPSPGUIJTTPVQNBLFTBMPWFMZQSFTFOUBUJPO
GPSFOUFSUBJOJOH(BSOJTIXJUIBEPMMPQPGDSÒNFGSBJDIFBOE
DIPQQFEDIJWFT
.BLFTBCPVUDVQT
1 tablespoon olive o il
1 small shallot, cu t into ½-inch pieces
2 medium carrots, thinly sliced
2½ cups chicken broth, low sodium
1½ pounds beets, scrubbed well and peeled,
cut into ½-inch pieces
½ teaspoon kosher salt
pinch freshly ground black pepper
1 teaspoon fresh lemon juice
1VUUIFPMJWFPJMJOUPUIFCMFOEFSKBSTFUUJNFSGPSNJOVUFT
BOEUFNQFSBUVSFPO.FEJV N0ODFIPUBEEUIFTIBMM PU
$PWFSCMFOEFSKBSTUJSUPUJNFTBOEMFUTBVUÊGPSBCPVU
TFDPOETUPTPGUFO"EEUIFDBSSPUTTUJSBGFXUJNFT
BOEMFUTBVUÊGPSBCPVU UPNJOVUFT
 0ODFUJNFFYQJSFTBEEUIF CSPUI4FUUJNFSGPSUP NJOVUFT
BOEUFNQFSBUVSFPO)JHI 0ODFCSPUIDPNFTUPBC PJMBEE
UIFCFFUTTBMUBOEQ FQQFS4XJUDIUP.FEJVNGPS NJOVUFT
 0ODFUJNFFYQJSFTUFTU UIFCFFUT*GUIFZBSFOPU UFOEFSBEE
NPSFUJNFBTOFFEFE8IFOUFOEFSBEEUIFMFNPO���KVJDF
Blend starting with speed 1 gradually rising to speed 3 until
DPNQMFUFMZTNPPUIBOEIPNPHFOPVTBCPVUNJOVUFT
 5BTUFBOEBEKVTUTFBTPOJOHB TEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPE NHtDBMDNHtGJCF SH

Carrot and Ginger Soup

5IFHJOHFSHJWFTUIJT TPPUIJOHTPVQBOJDFL JDL
.BLFTBCPVUDVQT
1 tablespoon unsalted butter or olive oil
1 garlic clove
1 small onion (about 3 ounces),
cut into ½-inch pieces
½ ounce ginger, cut into ½-inch pieces
1½ pounds carrots, cut into ½-inch pieces
¼ teaspoon ground cinnamon
1
∕
8
teaspoon ground allspice
pinch freshly ground nutmeg
1 thyme sprig, leaves removed and stem discarded
½ teaspoon kosher salt
3 cups chicken broth, low sodium
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UFNQFSBUVSFPO.FEJVN0 ODFCVUUFSCFHJOTUPNF MUBEEUIF
HBSMJDPOJPOBOEHJOHF S$PWFSCMFOEFSKBSBOETUJ SBCPVUUP
RVJDLCVSTUTUPCSFBLVQ$POUJOVFUPTUJSPDDBTJPOBMMZ
XIJMFTBVUÊJOH
"EEUIFDBSSPUTTQJDFTUIZNFTBMUBOECSPUI$PWFSBOETUJS
a few times to combine ingredients. Set ti mer for 20 minutes
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UJNFSGPSNJOVUFTBOE UFNQFSBUVSFPO.FEJVN4 UJSPODF
or twice while soup is simmering.
0ODFUJNFFYQJSFTUFTUUIFDBSSPUT*GUIFZBSFOPUGVMMZTPGU
BEEBEEJUJPOBMUJNFPO.F EJVN8IFODBSSPUTBSFGV MMZ
DPPLFEUISPVHIUVSOVOJUPGG4UBSUJOHXJUITQFFEBOE
HSBEVBMMZSBJTJOHUPTQFFECMFOETPVQVOUJMDPNQMFUFMZ
TNPPUIBCPVUNJOVUFT
 5BTUFBOEBEKVTUTFBTPOJOHB TEFTJSFE
Nutritional information per serving (1 cup):
$BMPSJFTGSPNGBUtDBSCHtQSPHtGBUHtTBUGBUH
tDIPMNHtTPENHtDBMDNHtGJCFSH