Cauliflower-Parsnip Soup with Beet Crisps

Name: Cauliflower-Parsnip Soup with Beet Crisps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 237 milliliters peanut or canola oil, for frying; 473 milliliters coarsely chopped cauliflower florets (about 1/2 a small head); 1 teaspoon kosher salt; 1 medium leek, halved lengthwise, rinsed, and thinly sliced crosswise (white and pale green parts only); 1 Tbsp extra-virgin olive oil; 1 medium red beet; 1 Tbsp unsalted butter; 651 milliliters water

Cauliflower-Parsnip Soup with Beet Crisps might be just the soup you are searching for. This recipe makes 2 servings with 281 calories, 3g of protein, and 24g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have beet, olive oil, kosher salt, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Heat olive oil and butter in a medium saucepan over medium heat. Once butter foams, add leek and season well with salt and freshly ground white pepper. Cook, stirring occasionally, until leek is softened but not completely cooked, about 3 minutes.

Ingredients you will need

Ground White Pepper

Olive Oil

Butter

Leek

Salt

Equipment you will use

Sauce Pan

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.)

Ingredients you will need

Vegetable

Parsnip

Cooking Oil

Add cauliflower, stir, and cook for about 1 minute.

Ingredients you will need

Cauliflower

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.

Ingredients you will need

Vegetable

Water

Salt

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: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.Fill a small saucepan with 1/2 inch oil.

Ingredients you will need

Seasoning

Vegetable

Soup

Beet

Cooking Oil

Equipment you will use

Peeler

Mandoline

Sauce Pan

Blender

Heat over medium heat to 375°F. Line a plate with paper towels and set aside.

Equipment you will use

Paper Towels

Add several beet slices and fry, shaking the pan a little, until beets crisp up, about 30 to 45 seconds.

Ingredients you will need

Beet

Equipment you will use

Frying Pan

Remove beets from oil with a slotted spoon and place on the paper-towel-lined plate.

Ingredients you will need

Beet

Cooking Oil

Equipment you will use

Slotted Spoon

Sprinkle with salt. Repeat with remaining beet slices.

Ingredients you will need

Beet

Salt

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.

Ingredients you will need

Gruener Veltliner