Parsmip and Pear Soup with Grilled Cheese Sandwich

The grilled cheese sandwich works surprisingly well: 2 slices of white flour, no fiber bread with a slice of low-fat cheese  (I use Sargento Swiss cheese, or provolone). Toasted in a grill or simply in a pan over heat.

Soups need adjustments -- little butter, no cream and no onions.

Parsnip Pear Soup

• 3/4 pounds parsnips, peeled and coarsely chopped
• 1 tablespoons + 1 ts  olive oil
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1.5 medium pears, peeled and chopped
• 1 celery ribs, chopped
• 3 cups chicken broth
• 1 TB maple syrup
• 1 bay leaf
• 1 teaspoon minced fresh thyme
• 1/2 cup low-fat milk

1. In a large bowl, toss the parsnips with oil, nutmeg, salt and pepper. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 425° for 25 minutes. Stir in pears; bake 20-25 minutes longer or until parsnips are golden brown and tender, stirring occasionally.
2. In a Dutch oven, cook the celery in 1 ts olive oil over medium heat for 4-6 minutes or until tender. Stir in the broth, maple syrup, bay leaf, thyme and parsnip mixture. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
3. Cool slightly. Discard bay leaf. In a blender, process soup in batches until smooth. Return all to pan. Stir in milk; heat through.

 

Yield: 4 servings