Welcome to my site!

Welcome to my site!
I'm Cindy, and I love to cook! And, I love to eat... hence the size of my rear end! I come from a long line of cooks. My great great Grandmother was a cook in the original Harvey Houses. My grandmother Julia was an awesome cook, and my mom was incredible. I owe my skills to these great women. Especially my Mom who said this to me about making gravy... "Cindy Lynn, wallpaper paste is wallpaper paste & gravy is gravy. Never the two shall meet!" Shall we say my first experience at making gravy left a little bit to be desired! Thank the high heavens my cooking skills have improved since then! Enjoy!

Saturday, August 9, 2014

Chilled Parsnip & Mushroom Soup

Several  years ago I had the MOST AMAZING chilled soup at Muriel’s on Jackson Square in New Orleans.  (The City that holds a piece of my heart and soul!)  I’ve tried four or five times to duplicate it… I think I’ve finally perfected it.  This is a wonderfully creamy refreshing soup – that is lower in calories than you would think.  Serve it chilled as a first course to lunch or dinner on a warm summer day.  Phenomenal!

2 ½ lbs parsnips, peeled and sliced into ½” rounds
3 cloves, smashed
2 chicken bouillon cubes
8 oz white mushrooms, sliced
4 oz shallots, sliced
2 sprigs Thyme, strip the leaves from the stem
1 - 2 Tablespoon olive oil
1 Tablespoon butter
5 – 6 cups chicken stock (I use Rachael Ray or Swanson’s)
2 spoons of “Better than Bouillon” Chicken  (Just a regular spoon from your silverware)
8 oz Fat Free Sour Cream
Salt & White Pepper to taste
Optional Garnish:  Truffle Oil and/or Chopped Chives
Place the cut parsnips, smashed garlic and bouillon cubes in a soup pot; cover with water.  Bring to a boil; reduce heat and simmer until fork tender.  Approximately 30 – 45 minutes.
Warm the olive oil and butter in a non-stick skillet; add shallots and mushrooms.   Sauté until the shallots are translucent and the mushrooms are cooked.   Just before the mixture is done cooking, add the thyme leaves.  Add a touch of salt and white pepper to taste.
When the parsnip mixture is cooked; drain thoroughly.  Place half the parsnips, half the mushrooms, and half the chicken stock into a blender.  Blend until completely smooth.  Pour back into the soup pot.  Repeat with remaining parsnip, mushrooms and stock.  Add more stock, if necessary to the pot.  You want a creamy mixture – but not too thick. 
Return the soup pot to the heat.  Add the “Better than Bouillon” and heat until it just begins to bubble.   Remove from heat; whisk the sour cream into the soup.  Taste for seasonings and adjust as necessary.
Allow the soup to cool and then place into the fridge until chilled.
Serve with sprinkled chopped chives and a drizzle of truffle oil, if desired.  Could also serve with a dollop of sour cream.

No comments:

Related Posts with Thumbnails

Blog Archive