Apple Parsnip Soup
"This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top."
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
- 4 tablespoons unsalted butter
- 4 medium granny smith apples, peeled, cored and sliced
- 1 1⁄2 lbs parsnips, peeled and sliced
- 1 large onion, chopped
- 1 1⁄2 teaspoons fresh ground coriander
- 3 cups chicken stock or 3 cups vegetable stock
- 1 cup milk
- 3 tablespoons brown sugar
- 1⁄2 teaspoon ground black pepper
- 1 teaspoon sea salt
- cheese, crumbles
directions
- Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
- Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
- Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
- Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
- NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.
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Reviews
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This is great!<br/>I used what I had onhand...McIntosh apples & slightly over a pound of parsnips. I also used olive oil to saute, and added a bit of garlic & some white pepper. I was looking for a recipe in which I could use up some parsnips I have been storing since fall & this rocked my world! I am thinking about adding some corn to it as well...yum! -
Awesome! I will find any excuse I can to make this again. I used Elstar instead of Granny Smiths as I like to use local apples. This worked very well but next time I will reduce by a half the brown sugar and add more cheese crumbles. Thanks for posting
Tweaks
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Really lovely soup. I used half carrots bc I didn’t have enough parsnips. Wholly agree with other commenter to reduce the sugar by half!
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Awesome! I will find any excuse I can to make this again. I used Elstar instead of Granny Smiths as I like to use local apples. This worked very well but next time I will reduce by a half the brown sugar and add more cheese crumbles. Thanks for posting
RECIPE SUBMITTED BY
PainterCook
Laporte, 44
I am a wildlife biologist, writer, and artist living in Northern Colorado. Cooking is one of my favorite activities, second only to watching Alton Brown on food network, or Anthony Bourdain on the travel channel. I also get a kick out of prowling antique malls looking for vintage cookware.
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<br>I just want to share that I am a breast cancer survivor and was diagnosed youngish and early. Look forward to hearing from anyone with recipes that use cancer-fighting ingredients.
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<br>Also, although I earn most of my living as a biologist, I am an artist and sell inexpensive but high-quality reproductions of my original animal/wildlife paintings online. While I can't quit my day job yet, support from sales allow me to donate artwork to conservation causes, as silent auction items, calendars, and greeting cards. My web site is listed below.
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<br>I like recipes that are simple enough that I can memorize them. This doesn't mean that I don't tackle complicated ones, just that I think it's good to have an arsenal of easy ones for any occasion. It is helpful as well to understand the science behind cooking, so you can develop your own versions of favorite dishes. It also helps if your top recipes are adaptable, in case you're missing an ingredient.
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