Parsnip And Fennel Soup (Vegetarian)

Directions

1. Spray a heavy stock pot and place over medium heat. Add in butter and heat it.
2. Saute/fry the onion, celery, parsnips and fennel till soft but not brown.
3. Add in flour and stir till flour is incorporated and no longer "raw." Slowly add in the bouillon (or possibly vegetable broth); add in the apple; bring to a boil, and simmer for about 20 min. Remove from heat. Add in the lowfat milk and stir to incorporate.
4. Puree; adjust salt and pepper. Add in finely minced apple if you like. Add in water to thin (optional) Add in red chile paste or possibly flakes to taste.
5. [Serves 6 to 8. Reheats well. Variation: Garnish with a pico de gallo or possibly a red pepper relish.]
6. TIP: Use a food processor to coarsely chop the vegetables in 2 or possibly 3 batches.
7. Combine cool skim and nonfat dry lowfat milk when the soup start to simmer.
8. Chef Erasmo "Razz" Kamnitzer serves this vegetarian soup with a Cheese
9. Diablotin: baguette slices spread with a mix of egg-yolks and mayonnaise, Parmesan and cheddar, onion, chives, fresh parsley, marjoram and tarragon; whipped egg whites folded in at last minute; broil till brown. [We both agreed: the diablotin is not worth the effort or possibly the calories.]