Food & Drink

Read Stephanie Izard's "Girl in the Kitchen"

And Make Pear Pistachio Parsnip Soup

girl in the kitchen!

The last time we read a cookbook cover to cover was … never.

But we broke records reading Stephanie Izard’s Girl in the Kitchen, which hits shelves today.

The quirky, approachable tome is full of the kinds of recipes you dream about making. Each is accompanied by an anecdote that draws you further into the world of the notoriously fun-loving chef of Girl & the Goat.

She’s a sneaky teacher: Techniques and ingredient spotlights peppered throughout the book read more like insider info than cooking 101. We’ve added sambal to our pantry, French gnocchi to our repertoire, and au sec to our vocabulary. To entice you to do the same, we’ve included one of Izard’s most delectable recipes for your reading/eating pleasure.

Pear Pistachio Parsnip Soup
Serves four to six

1 tbsp. butter
1/3 c. yellow onion, diced
2 garlic cloves, sliced
8 oz. parsnips, peeled and sliced
2 ripe Anjou pears, peeled and diced
¾ c. roasted, salted pistachios
½ c. white wine
3½ c. chicken broth
1 c. milk
1 dried red Thai chile (it might be labeled “bird chile” in grocery stores)

1. In a medium soup pot, melt butter over medium heat. Add onion and garlic and sweat until translucent but not browned, 3-5 minutes.

2. Stir in parsnips, pears, and ½ c. pistachios. Add wine and simmer to reduce liquid by three-fourths (a.k.a. au sec — almost dry).

3. Add broth, milk, and chile and bring everything to a boil. Reduce heat and simmer until parsnips are very soft, about 1 hour.

4. Working in batches with a tabletop or immersion blender, puree soup. Garnish with remaining pistachios and serve.

Girl in the Kitchen is available online at amazon.com, $20.

Photo: Courtesy of Chronicle Books