Creamy Parsnip Celery And Apple Soup

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Dear Jess,

My days lately have been fairly uneventful. But I am thankful for the time to meditate. I still love how things happen that you can’t explain. I love that we don’t know what is to come next. I love that all surprises are unexpected. This soup is a good example. Caitlin came last minute for a visit, which meant she was able to accompany me on my hair appointment last week. There, we were looking through some magazines while waiting for my hair to colour, and I found this soup. I took a picture of the recipe with my phone, and remembered it only yesterday. This was perfect timing, as I was planning on doing groceries.

I made this soup yesterday but was unsure as I was not feeling well and my senses were a little off. I believe when Jason came home I said ‘I made a weird soup, baby… I’m not sure about it.’ We went on a date and I didn’t think about the soup until I went to make my lunch today. I decided to give it a chance.

Today, (to my utmost pleasure!) my lunch included:

Creamy Parsnip Celery and Apple Soup
from a magazine in Van Gogh Design Hair and Spa
(I think it was Everyday Living, December 2012)

2 tbsp unsalted butter
1 leek (white and light green parts), washed and sliced
1/4 tsp ground ginger
Pinch salt
1 lb parsnips, peeled and sliced
3 ribs celery, sliced
1 granny Smith apple, peeled, seeded and chopped
3 cups sodium-reduced chicken broth
3 cups water
1/4 cup whipping cream (35%)
2 tsp Dijon mustard
2 tsp cider vinegar

1. In a large pot, melt butter over medium heat, cook leek, ginger and salt, stirring occasionally until softened, about 8 minutes.

2. Stir in parsnips, celery and apple; cook, stirring occasionally, for 3 minutes. Add broth and water; bring to boil. Reduce heat and simmer until parsnips are tender, about 20 minutes. Let cook for 10 minutes.

3. In batches in blender, puree soup until smooth; return to pot. Sitr in cream, mustard and vinegar; reheat to serve.

I must have been distracted while making my list, as I forgot to add celery to my list. Never fear, I had some carrots which I added instead. I’m sure celery would be delicious, but the carrots were tasty as well.

I am so excited to see you in a couple days! I hope your preparations are going well.

So much love,

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Sumber http://lovelettersinapan.blogspot.com/

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

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