The soup was really a duo of components intended to be eaten together. The white was a puree of parsnips, russet potato, cream cheese, white onion and salty water. The green was a liquified mixture of sauteed spinach, sweated celery, scallions, garlic and black pepper. The cream cheese played well with the celery, and the parsnip played well with the spinach. Going into this, I just thought that 8 bucks was cheap entertainment on a Saturday morning, but a happily edible experiment and something that was quick and cheap to cook with the little ones.
|