Parsnip and Apple Soup
Photo: Iain Bagwell; Styling: Karen Shinto
If you’re not a fan of fruit-based soups, you could easily substitute potatoes or more parsnips for the apples with equally delicious results.
How to Make It
Step 1
1
Pour cider, half-and-half, and broth into a medium saucepan. Cover and bring to a boil over high heat. Add the vegetables and apples and cook, covered, until tender, about 15 minutes.
Step 2
2
Purée soup with salt and pepper until very smooth, using a hand blender (or regular blender, working in batches). Serve with a swirl of crème fraîche and chives.
Step 3
3
Note: Nutritional analysis is per serving.
Ingredients
1/2 cup apple cider
1/2 cup half-and-half
3 cups reduced-sodium chicken broth
5 large parsnips (1 lb.), peeled and roughly chopped
2 leeks, white parts only, roughly chopped
2 shallots, quartered
3 Fuji apples (1 1/2 lbs.), peeled, cored, and roughly chopped
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
About 1/4 cup crème fraîche
Chopped chives
Directions
Step 1
1
Pour cider, half-and-half, and broth into a medium saucepan. Cover and bring to a boil over high heat. Add the vegetables and apples and cook, covered, until tender, about 15 minutes.
Step 2
2
Purée soup with salt and pepper until very smooth, using a hand blender (or regular blender, working in batches). Serve with a swirl of crème fraîche and chives.
Step 3
3
Note: Nutritional analysis is per serving.
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