Roasted Parsnip, Apple and Ginger Soup

READY IN: 1hr 40mins
Recipe by Kumquat the Cat's friend

Posted for Zaar World Tour 2005. This is served at Bewley's Cafe in Dublin which is a favorite spot for shoppers and Trinity College Students. This soup remains a favorite. From a cookbook called The New Irish Table. I have not tried this yet. (The orange juice was a recent addition.)

Top Review by Stephanie Z.

We found this soup to be a little bland. I was hoping that the roasted parsnips, apples, and ginger would come out more in this dish. I cut the quantity of vegetable broth down to 6 cups, but it was still very liquidy. I think that a bit more ginger, less veggie broth, and less potatoes would really bring out the flavors more. I had this for dinner the next night chilled, and it did improve from chilling overnight, thickening up a little. The flavors were enhanced as well. EDIT: I decided to add another star. It was so much better as leftovers.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 Fahrenheit.
  2. In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
  3. Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
  4. In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
  5. Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
  6. Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
  7. Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.

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