New Favorite Pizza Crust

Oh, hello! Long time no cook! Well, that’s not true, exactly. We’ve been cooking, but it’s a lot of the same old standards lately, and I have not really found anything new or worthwhile to share. Until now!

It’s true: I needed another pizza crust recipe like a hole in the head, but the siren song of the NYT Food Section is just too hard to resist sometimes. Don’t do it, my jeans told me. Just walk away and do not look back. Be strong. Pizza is not your friend. But I stupidly bookmarked it, and long story short, I’ve made this now five times. I love, love, love it and now feel compelled to share it with you.

This recipe has definitely earned its place in my archives, and I know if you try it, it will become a favorite. It’s as easy as it is delicious. Let me know what you think!



Quick Pizza Dough, Recipe by Suzanne Lenzer,
original recipe here


  • 2 ¾ cups/390 grams bread flour
  • 2 ½ teaspoons/7 grams active dry yeast (1 packet)
  • 2 teaspoons sea salt
  • ¼ cup extra-virgin olive oil
  • 1 cup warm water
  • 2 or 3 tablespoons medium or coarse cornmeal


Make the dough:

  1. Put the flour, yeast and salt in a food processor. With the machine running, pour the oil through the feed tube, then add the water in a slow, steady stream. Continue to process for 2 to 3 minutes (the dough should form a rough ball and ride around in the processor). The finished dough should be soft, slightly sticky and elastic. If too dry, add a bit more water; if too wet, a tablespoon or so more flour.
  2. Lay a 12-inch-long piece of plastic wrap on a clean work surface. Work the dough into a rectangle on the plastic, about 8 inches long and 6 inches wide. Press your fingers into the top of the dough all over, making indentations as though it were a focaccia. Fold the left third of the dough over (as you would a letter) and repeat the indentations. Fold the right third over and make the indentations again. Cover the folded dough with plastic wrap and let rise for 20 minutes.
  3. Cut the dough in half, form each piece into a neat ball, wrap tightly in plastic wrap and transfer to the freezer. The morning before you want to make pizza, transfer the dough to the refrigerator to thaw.

Make the pizza:

  1. Bring the dough to room temperature, 15 to 20 minutes. Put a pizza stone in the oven and preheat to 550 degrees. (If you don’t have a stone, oil a rimmed baking sheet and set aside.) Dust a peel or the greased baking sheet generously with cornmeal. Working with the dough in your hands (not flat on a work surface), gently begin to stretch the dough into a circular shape, pressing your fist into the center of the dough and pulling at the edges with your other hand. With both hands, stretch the dough, being careful not to tear it. Working in a circular motion, pull the thicker edges of the dough outward, letting gravity help you. Continue to stretch the dough until it’s relatively even in thickness (the edges will be thicker) and you have the size you want. Carefully lay it on the peel or baking sheet.
  2. Top the pizza as desired and either slide it off the peel and onto your heated stone, or place the baking sheet into the oven. Cook the pizza for 6 to 10 minutes or until the crust is golden and the cheese is bubbling.



Martha’s Sesame Chicken

Martha Stewart and I are in a relationship, and it’s complicated. I first met Martha in 1993, when I received this cookbook shown below as one of my bridal shower gifts. Just look at young Martha with her Dorthy Hamill haircut and Mom Jeans! Still several years away from her world domination, but very confident nonetheless. Martha always seemed to possess a bossy, smug righteousness which I couldn’t help but admire. Back in the day, I wanted to be the Best at Everything, and Martha was just the gal to show me how to get there.


But I felt like sometimes she…how can I put this?…made things deliberately complicated for no good reason. She didn’t respect my time. She didn’t respect my budget. Sometimes Martha made me cry. And so I might have turned on her once or twice throughout the years. I may have said some unkind things out of anger or frustration. I’m sorry, Martha. I still do admire you!

When my friend Deana shared this recipe, I admit I was hesitant before I even read it. A Martha version of Chinese food? So do I have to brew my own soy sauce first? But, no, Deana insisted it was really quite easy and delicious. Being lazy pressed for time like me, I trusted her and gave it a try.

The real test, of course, was my kids. They are big fans of transfatty, MSG-laden, sodium soaked Chinese restaurant sesame chicken, and this seemed almost healthy in comparison. I chose to use peanut oil for this, but aside from that, I stuck to the recipe exactly as written. And the kids loved it!


Lighter Sesame Chicken by Martha Stewart
Original Recipe Here

3/4 cup brown rice
3 tablespoons honey
2 tablespoons sesame seeds
2 tablespoons soy sauce
1 garlic clove, finely chopped or crushed with a garlic press
2 large egg whites
1/4 cup cornstarch
1 1/2 pounds boneless, skinless chicken breast halves, cut into 2-inch chunks
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
4 scallions, thinly sliced
1 1/2 pounds broccoli, cut into large florets, stems peeled and thinly sliced

Place a steamer basket in a large saucepan, and fill with 1 inch water; set aside for broccoli. Cook rice according to package instructions.
Meanwhile, make sauce: In a small bowl, combine honey, sesame seeds, soy sauce, and garlic; set aside. In a large bowl, whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Add half the chicken; cook, turning occasionally, until golden and opaque throughout, 6 to 8 minutes. Transfer to a plate; repeat with remaining tablespoon oil and chicken. Return all the chicken to skillet; add reserved sauce and scallions, and toss to coat.
Meanwhile, place saucepan with steamer basket over high heat; bring water to a boil. Add broccoli, and cook until crisp-tender, 4 to 6 minutes. Serve sesame chicken with broccoli and rice.


Ina’s Slow-Roasted Spiced Pork

“Can I take a moment to talk to you about pork?”

“No, seriously, you MUST try my pork. But hurry up before I eat it all myself.”

“Umm, hello, I am still waiting for you to try my pork. Your LIFE WILL BE CHANGED!”

These are things I’ve actually said. I love this recipe so much that I have been accosting friends and coworkers with evangelistic zeal. I just believe in this recipe so much, so of course I want people to tell me how wonderful I am for discovering it  to try it, too. It comes from Ina’s newest cookbook, Make It Ahead: A Barefoot Contessa Cookbook.

I only acquired two cookbooks in 2014, and this was one of them. As I was wrapping my own present mid-December, I quickly peeked in the book (Ed’s present to me) and opened up to this recipe. No lie, I have made it six times already in the last month. My children DEMAND it, and that’s the best endorsement I can give.

This is a link to a video of Ina on The Chew along with this recipe. Please note that Ina strongly suggests making this at least once as written, and I’m all for obeying Ina, so click on the link for full instructions. However, I have also done this with boneless pork loin at 300 degrees in the oven for about four hours, and instead of wine, I used beer with good results. Of course, the Ina way is perfection, but the real magic is the rub/marinade/paste which is listed below. I can see no reason why it wouldn’t be crockpot friendly as well, just so you are sure there is ample liquid to avoid burning.

Ina’s Slow Roasted Spiced Pork Paste, to be rubbed on pork and may be refrigerated up to 24 hours
6 cloves garlic
1 large onion, quartered
1 jalapeno pepper, mostly seeded
1/4 cup fresh chopped oregano leaves
1 1/2 tablespoons ground cumin
1 1/2 teaspoons chipotle chile powder
1 tablespoon kosher salt
1 1/2 tablespoons apple cider vinegar
1/4 cup olive oil

Use a food processor to combine first six ingredients into a paste, then drizzle in vinegar and olive oil and process until smooth. Rub over all sides of pork, and slow cook using method of choice.

Cauliflower Crust Pizza

I have been wanting to try my hand at cauliflower crust pizza for a long time. The idea of pizza without excessive carbs seemed almost too good to be true, the elusive holy grail of pizza. I’m here to confirm it really is worth all the fuss. And a fuss it is! Now that I’m a working mom, this almost seemed like too much work when I can just have Ed pick up a pizza on the way home. But I couldn’t get this pizza out of my mind for months. I had to try it, and I’m so glad that I did. If you’re going Paleo or on a gluten-free diet (and even if like me, you’re not), this completely satisfies the craving.

A few notes:

My goal was to create a crust that is so good I would want to eat it alone, and I think I accomplished that. This is the recipe I used for inspiration by Michelle of The Lucky Penny. She has excellent instructions and pictures, so definitely check it out. I personally feel like there is nothing as good as fresh garlic, so I knew I wanted to incorporate that into my version.

If you use a large head of cauliflower, you can make two pizza crusts. Do not overstuff your food processor. Don’t ask me how I know this! Three-quarters of the way full is just right, so go for a small head of cauliflower if you’re just looking for one crust.

Reviews: Ed and I loved this. Our seventeen year old loved this, too. Our twelve year old hated it. And our ten year old ate half of one slice and then made himself a Nutella sandwich.

Dawn’s Cauliflower Crust Pizza

1 small head cauliflower
1 clove garlic, peeled
1 tablespoon fresh parsley
1/4 teaspoon iodized salt
1/4 teaspoon oregano
1/4 cup grated fresh Parmesan
1/4 cup grated mozzarella
1 egg, beaten

Heat oven with pizza stone on top rack to 450 degrees.

Add cauliflower florets, peeled garlic clove, and parsley to food processor. Pulse until finely grated and resembles a snowy texture. Place cauliflower in microwave safe dish, cover and cook on high for 4 minutes. Allow to cool, then place cauliflower in clean dish towel and wring out excess water over sink. You will expel a lot of water. This step is important.

In a medium bowl, beat together egg, salt, oregano and cheese. Add cooled cauliflower and mix well with hands. On a piece of parchment paper sprayed with oil, form mixture into shape of crust. Remove pizza stone from oven, carefully place parchment paper with crust atop the stone, and return to oven. Cook about ten minutes, until edges start to brown. Remove from oven, add your favorite toppings, and cook another 6 to 8 minutes until cheese is melted. Cool slightly, cut, and enjoy!



Once the cauliflower is cooked and wrung out, you should be able to easily form it into a doughlike ball.


DO NOT SKIP THE PARCHMENT PAPER! It allows one to easily move the rolled out dough onto the hot pizza stone in a nonstick manner. And on that note, DO NOT SKIP THE PIZZA STONE! Super high heat helps produce a very crustlike result.


Onion and Ale Soup with Blue Cheese Croutons

Hooray for soup season! Add soup to the growing list of things I’m appreciating more as I march through my forties. It’s right up there with slippers, Lawrence Welk reruns, cardigans, and butterscotch candies. I’m sure Bingo is just around the corner for me.

As soon as I saw this come across my Facebook feed, I knew it was a winner. Onions + Beer + Cheese + Croutons? Sign me up! All I needed was a day off from work and a little cool weather, and I was ready to pounce. This recipe is almost too easy. While the onions are a tad time consuming since you cook the hell out of them, the rest of it almost feels like cheating. But I am not complaining! This soup has a surprisingly sweet and layered complexity of a recipe that requires much more effort. Definitely a fun twist on traditional French onion soup.


Fine Cooking’s Onion and Ale Soup with Blue Cheese Croutons
by Maryellen Driscoll, original recipe here

1/4 cup extra-virgin olive oil
1-1/2 lb. yellow onions (about 3 medium), halved through the root and thinly sliced lengthwise
Kosher salt
1/2 cup pale ale, such as Saranac or Sierra Nevada
2-1/2 cups lower-salt chicken broth
1-1/2 cups lower-salt beef broth
7 oz. sourdough bread, cut into 1-inch cubes (5 cups)
4-1/2 oz. blue cheese, crumbled (about 1 cup)
Freshly ground black pepper
2 Tbs. thinly sliced fresh chives

Position a rack in the center of the oven and heat the oven to 425°F.

Heat 2 Tbs. of the olive oil in a 5-quart Dutch oven or other heavy-duty pot over medium-high heat until shimmering hot. Add the onions and reduce the heat to medium. Cook without stirring until the bottom of the pot begins to brown, 5 to 7 minutes. Sprinkle with 1/4 tsp. salt and stir with a wooden spatula. Continue to cook, stirring and scraping the bottom of the pot frequently and adjusting the heat as necessary, until the onions are well browned, 20 to 30 minutes.

Add the ale and bring to a boil over high heat. Reduce the heat slightly and cook at a vigorous simmer until all but a thin layer of the ale has evaporated, about 2 minutes. Add the chicken and beef broths and bring to a boil. Lower the heat and simmer for 10 minutes to allow the flavors to blend.

Meanwhile, on a rimmed baking sheet, toss the bread cubes with the remaining 2 Tbs. olive oil. Spread the bread in a single layer and bake until golden, 10 to 12 minutes. Remove from the oven, push the bread cubes closely together, and sprinkle with the cheese. Bake until the cheese has melted, about 3 minutes. Let cool slightly.

Season the soup with salt and pepper to taste. Serve with the croutons and a sprinkling of the chives.

Onion and Ale Soup

Farmers’ Market Pasta with Leeks, Spinach and Summer Squash

Recently Cook’s Country magazine arrived in the mail for the first time, and I think it has potential to be a good one. As a subscriber of the now defunct Cook’s Illustrated Entertaining editions, I am assuming this magazine was sent in its place. Slowly but surely, life is starting to feel normal again. Well, normalish. Normalish enough that I actually opened up the magazine and looked at some recipes instead of filing it away unread. Any progress is good progress, right?

Of course I went to the quick and easy recipes first. I try to do a lot of my cooking and food prep in the morning before work, because I’m not usually home until 7:00 pm — and by then, I’m in no shape to tie my shoes let alone work with fire. A recipe like this is right up my alley: fresh, flavorful, one pot, and with some added protein, it’s a complete meal. It looked way too beige for my liking, so I added some cherry tomatoes. Since I also added a bit of arugula, I skipped the basil in the original recipe, but that might be preferable if you are just using spinach. This is both good served warm and at room temperature, and a nice change from the normal pasta salads we see this time of year.

Farmers’ Market Pasta with Leeks, Spinach and Summer Squash
inspired by Cook’s Country June/July 2013

1 pound penne or similar pasta
salt and pepper
2 tablespoons olive oil
1 1/2 pounds leeks, white and light green parts only, halved lengthwise, sliced thin, & washed thoroughly
2 garlic cloves, minced
2 yellow summer squash (about 8 oz each), halved lengthwise and sliced 1/4 inch thick
6 oz (6 cups) baby spinach, chopped coarse
1 pint grape or cherry tomatoes, halved
2 ounces good Parmesan grated (1 cup), plus extra for serving
2 tablespoons unsalted butter
Optional: 2 cups grilled chicken, salmon or shrimp
Optional but recommended: a handful of arugula

1. Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 3/4 cup cooking water, then drain penne.

2. Heat oil in now empty pot over medium-high heat until shimmering. Add leeks and 1 teaspoon salt and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add squash and 1/4 cup reserved cooking water and cook, covered, until squash is tender, about 4 minutes. Stir in penne, spinach, Parmesan, tomatoes, remaining 1/2 cup reserved cooking water, and butter until combined. Add cooked chicken, salmon or shrimp, if using. Remove from heat and season with salt and pepper to taste. Serve, passing extra Parmesan separately.


Spicy Cabbage with Pancetta and Shrimp

For the first time in what feels like many weeks, I was inspired to cook, and I have my original blogging inspiration to thank. Luisa from The Wednesday Chef posted this recipe, and it immediately grabbed me. It’s been a long while since I had that I-must-try-this-tonight feeling, and it’s good to have it return. I missed you, apron.

Transitions are always hard for me, and even though I’m very blessed to have a great work environment and lots of support on the homefront, I still struggle mightily with change. Eventually I get my bearings and wind up exactly where I belong, but it’s not always an easy journey.

I celebrated my 45th birthday yesterday. I have loved my forties so far and agree with everyone who told me it’s a great decade: lots of wisdom, and no time for nonsense. My only complaint is that the past five years really zoomed by, and at this rate I will be fifty before I know it. Not that that’s so terrible (as they say, better than the alternative), but I am always amazed at how each year goes by quicker than the last once you hit a certain age. Both at my very first job and my current job, I see a lot of fabulous, vibrant people in their seventies and eighties, so I know the party isn’t necessarily over just quite yet.

I was off the last two days and managed to pack in a lot of fun. Caught up on my Real Housewives of Beverly Hills while folding loads of laundry, just like the good old days. Had two long lunches with two different friends. Browsed Target, my former home away from home, at a leisurely pace. And, finally, blogged.

This is a very forgiving recipe which lends itself easily to variations. Sambal Oelek is this stuff, and it’s stocked in all my grocery stores (even the super white bready ones). I used pancetta, but you can omit it or use bacon. I used shrimp, but you can omit it or add another meat, chicken or shellfish. Luisa’s version is slightly different but I am sure equally easy and delicious. Serve with a hearty bread and call it a meal.

Spicy Cabbage with Pancetta and Shrimp

Serves 4

1 head green cabbage, sliced in strips
1 onion, chopped
4 Tablespoons peanut or canola oil
4 oz. pancetta, diced
1 large can crushed tomatoes
1/2 teaspoon salt
1 Tablespoon Sambal Oelek or more to taste
10 to 15 large cooked shrimp

In a large Dutch oven, heat oil over medium high heat and add chopped onion. Once softened, add pancetta and cook until brown. Add cabbage and cook for ten minutes, stirring often. Add tomatoes, salt, and sambal oelek. Cover and lower heat for about ten minutes. Add cooked shrimp or other meat and serve.


spatially challenged

The above picture is for my long-suffering Ed, who has dealt with my spatial challenges for over twenty years. Clearly he wasn’t home for me to ask, “Will this all fit in that bowl?” Note: Nine times out of ten, the answer is usually no.

spicy cabbage

Sea Scallops with Rainbow Salad and Mustard Sauce

After unleashing the evil that is homemade Nutella on to the world, I feel compelled to repent and share something healthy(ish) but equally delicious.

Rainbow salad, in case you’re unfamiliar, is a mixture of shredded red cabbage, carrots, broccoli and cauliflower stalks. Beautiful and healthy! You can certainly make your own, but hopefully you can save some time and find it alongside the bagged coleslaw in the salad section of your grocery store.

This recipe serves two to three people. Ed and I enjoyed generously sized portions, and there was a wee little bit left over. At $17.99 a pound for good sea scallops, I wasn’t prepared to serve this to my sometimes-picky family of five, but it is good enough that I will double this recipe and serve it to adult dinner guests in the future.

Sea Scallops with Rainbow Salad and Mustard Sauce,
serves 2 to 3

1 pound of sea scallops, patted dry
salt, kosher and regular
all-purpose flour
12 oz. Rainbow Salad (shredded red cabbage, carrots, broccoli and cauliflower stalks)
4 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 tablespoons water
juice of half a lemon
1 tablespoon Dijon mustard

Pat scallops dry and season with salt and pepper on both sides, then lightly coat each side with all-purpose flour. Set aside.

Heat 2 tablespoons of butter in a 12 inch skillet over medium high heat. Add the rainbow slaw, a couple generous pinches of kosher salt, fresh ground pepper, and toss to coat well. Stir occasionally, about 2 minutes, and then cover with lid for one minute. Transfer to a warmed platter.

In same skillet, heat 1 tablespoon of olive oil over medium-high heat until very hot. Add the scallops, turning them at 3 minutes, and then cook another 2 minutes. Place them atop the rainbow salad on the platter.

Turn skillet to medium-low heat, and add remaining 2 tablespoons of butter, juice of half a lemon, 2 tablespoons of water, and 1 generous tablespoon of Dijon mustard, stirring a scraping up any brown bits, until sauce is well mixed and thickened, about 1 to 2 minutes. Season with salt and pepper to taste, and pour over scallops and serve.



German Pear Pancake

All the variety, all the charm, all the beauty of life is made up of light and shadow. — Leo Tolstoy, Anna Karenina

February is a rather dreary month here in Pennsylvania. Our national treasure, Punxsutawney Phil the groundhog, did not see his shadow yesterday, which is good news for those of us hoping for an early spring. The bad news is that Phil is only correct about 39% of the time. But one way or another, spring will come, and I am trying to enjoy the beauty of winter while it’s still here. That, of course, includes more carbs and less salads. See? Winter isn’t so awful. Light and shadow, people. Light and shadow.

Traditional German pancakes are made with apples, but this recipe caught my eye. There is something comforting about the alliterative pear pancake; it sounds warm and appealing, doesn’t it? Add in the fact that it’s prepared with a cast iron skillet, and I knew I’d be making this the first chance I got.

Fine Cooking says this recipe serves four to six, but a word of warning: Unless you are serving six anorexic models, don’t plan on serving this to more than four people. Also, inform your children that it’s not like a “normal” pancake; I have learned so much of life is about managing expectations. This almost has a bread pudding quality to it. Pleasantly sweet, but not overly so. Pairs very well with bacon or sausage on a cold winter’s day.


German Pear Pancake, Fine Cooking, original recipe here


1 large firm-ripe Bosc pear, peeled, cored, and cut into 1/8-inch-thick slices
1 large lemon, finely grated to yield 1/2 Tbs. zest, squeezed to yield 2 Tbs. juice
4 large eggs
3/4 cup whole milk
1/4 cup granulated sugar
1 tsp. pure vanilla extract
1/2 tsp. kosher salt
3 oz. (2/3 cup) all-purpose flour
1-1/2 oz. (3 Tbs.) unsalted butter, cut into 3 slices
3 to 4 Tbs. confectioners’ sugar, for garnish
Crème fraîche (optional)


Position a rack in the center of the oven and heat the oven to 400°F.

In a medium bowl, toss the pear slices with the lemon juice and set aside.

In a large bowl, beat the eggs with an electric hand mixer on high speed until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and lemon zest and mix on low speed until combined. Sift in the flour and mix on low speed until combined (don’t worry if there are lumps).

Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer. Pour the batter evenly over the pears  and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.

Sprinkle the pancake with the confectioners’ sugar. Serve immediately with a dollop of crème fraîche, if using.

Giada’s Turkey, Kale and Brown Rice Soup

Come back! Don’t run away! I know this sounds way too healthy to be exciting, but trust me. This is really, really good. A dear friend emailed me this recipe, saying it was one of the best things she’s ever made. I don’t know about you, but when I hear language like that, I stop and pay attention — especially if it’s coming from someone with pretty discriminating taste. In addition, the recipe has a five star rating from over 100 people. I followed the directions exactly, except I eliminated the parsley, as it seemed superfluous to me. Hello, SAT word.

We have had a tough week here with illness. Norovirus and pneumonia for Nate; fever, cough, and God-knows-what-else for Andrew, and general insanity for me. I have not been feeling so hot but bravely soldiering on, as a good nurse should. Sometimes all you can do is make a nice pot of soup and hope for the best.

Giada’s Turkey, Kale and Brown Rice Soup, original recipe here


  • 2 tablespoons extra-virgin olive oil
  • 5 to 6 large shallots, chopped
  • 3 medium carrots, cut into 1/2-inch pieces (about 1 1/3 cups)
  • 1 large red bell pepper, cut into 1/2-inch pieces (about 1 1/2 cups)
  • 8 ounces ground white turkey meat, broken into small chunks
  • 1 tablespoon herbes de Provence
  • 4 cups low-sodium chicken broth, plus more as needed
  • One 15-ounce can diced tomatoes in juice, drained
  • 1 cup cooked brown rice
  • 1 small bunch kale, coarsely chopped (about 4 packed cups)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1/4 cup freshly grated Parmesan, optional


Heat the oil in a large pot over medium-high heat. Add the shallots, carrots and bell pepper and saute, stirring frequently, until the vegetables begin to brown and soften slightly, 8 to 10 minutes. Add the ground turkey and stir until the meat turns white and begins to color very slightly around the edges, 5 to 7 minutes. Add the herbes de Provence and stir, 1 minute. Add 4 cups broth, tomatoes and rice. Bring to a boil. Stir in the kale and season with 3/4 teaspoon salt and the freshly ground black pepper. Reduce the heat to medium-low. Cover and simmer until the vegetables are tender, about 15 minutes. Season with the remaining 1/4 teaspoon salt.

Ladle the soup into bowls. Sprinkle each serving with parsley and Parmesan, if using, and serve.