Cleaned out the vegetable bin last night for the second week of Lent. Meatless Friday.
Roasted Vegetable Soup; Roasted parsnips, onions, garlic, celery, roma tomatoes, and peppers with olive oil, salt & pepper. Simmered them in vegetable stock until very tender, pureed to a smooth consistency, and finished with a touch of cream for texture.
Topped the soup with fried brussel sprout leaves, a good balsamic reduction., a drizzle of olive oil, and a julienne of basil. Crunchy, sweet, fresh, and tart.
To the side, grilled shrimp remoulade lettuce cups.
This soup was so velevty and light. I really exptected a texture and density similar to butternut squash soup, but was surprized how light it was. The fried brussel sprouts were earthy and sweet, the reduced balsamic gave a bright sweetness, the olive oil a soft mouthfeel, and the aromatic basil gave a needed freshness.
The shrimp remoulade provided a crisp cool foil to all the earthy flavors of the soup.No meat? No worries.
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