2019-10-01_Southern_Lady

OCTOBER 2019 58

Roasted Apple and Parsnip Soup
MAKES ABOUT 2 QUARTS

1 pound parsnips, peeled and chopped
(about 4 cups)
2 Honeycrisp apples, peeled and quartered
1 medium yellow onion, chopped
(about 1½ cups)
1 tablespoon unsalted butter, melted
4 cups vegetable broth
4 ounces Camembert cheese*, cubed
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
Garnish: thinly sliced apple, plain yogurt,
ground black pepper

1. Preheat oven to 425°.


2. On a rimmed baking sheet, toss together

parsnips, apples, onion, and melted butter

until coated.

3. Roast for 30 minutes. Transfer mixture to a
   large stockpot. Add broth, and bring to a boil
   over medium-high heat. Reduce heat, and
   simmer for 15 minutes.


4. Working in batches, transfer soup to the
   container of a blender; purée until smooth.
   Return soup to pot; stir in cheese. Cook over
   medium-low heat, stirring occasionally, just
   until cheese is melted. Sprinkle with garlic, salt,
   and pepper. Garnish with apple, yogurt, and
   pepper, if desired.

*Brie can be substituted.

KITCHEN TIP: If soup thickens upon standing,

add more broth, and reheat gently.

Swiss Chard and Kale Salad

with Glazed Pecans

MAKES 6 SERVINGS

1 large bunch fresh Swiss chard, thinly sliced

1 (5-ounce) package fresh baby kale

1 cup thinly sliced radish

1 cup glazed pecans*

4 ounces crumbled goat cheese

Lemony Dijon Salad Dressing (recipe follows)

1. In a large bowl, toss together chard, kale, and
   radish. Place on a large serving platter. Top with
   pecans and goat cheese. Serve immediately
   with Lemony Dijon Salad Dressing.

*We used Goodfields Glazed Pecans.

LEMONY DIJON SALAD DRESSING

MAKES ½ CUP

¼ cup olive oil

1 teaspoon lemon zest

2 tablespoons fresh lemon juice

1 tablespoon maple syrup

2 teaspoons Dijon mustard

¼ teaspoon ground black pepper

⅛ teaspoon kosher salt

1. In a small bowl, whisk together all ingredients
   until emulsified. Use immediately.