So, as part of the Lady of Shallots Get Healthy in 2013 Plan, we are eating vegetarian at least three nights a week. Tonight's dinner threatened to be too light, but I cut the liquid down a bit to make this soup a very hearty and wonderful meal in itself. I also like that it is seasonal, and if I had been very noble, I would have walked to the Winter Farmers Market this morning in 13 degrees to get local parsnips and carrots. Unfortunately, I sold out and let my husband go grocery shopping instead. I also apologize for the poor quality photos--I'm in need of a new card reader for my camera. I did chop/blend in small batches, and added water in small portions until I had my desired consistency. If I was serving this as a side, I'd add more water. I also added parsley and more pepper after I pureed it. Very well-balanced as the roasting makes the parsnips more interesting. Also, I was too lazy to make olive oil toasts, so fresh baguette sufficed. And...I used my i
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)