“Soup Nights” Part II: Roasted Carrot, Parsnip & Garlic Soup
A simple looking soup that has a deceptive depth of flavor.
Here’s the funny thing: As much as I liked the “Pumpkin Brownies with Maple Cream Cheese Frosting” from Betty Rosbottom’s new cookbook, I liked this soup recipe even better.
Duh!
After all, the book by this food writer and cooking teacher is called, “Soup Nights” (Rizzoli).
Soup is the focus to be sure — every kind imaginable from “Creamy Smoked Trout and Cucumber Chowder” to “Vietnamese-Style Shrimp Soup” to “Icy-Cold Watermelon Soup with Whipped Feta and Mint.”
But what’s genius is that Rosbottom also includes recipes for salads, sandwiches and desserts to round out the soup meal.
