Photo: Iain Bagwell; Styling: Karen Shinto
YieldsServes 4Total Time30 mins
AuthorLouise Galen, West Hollywood, California,
From Sunset reader Louise Galen, West Hollywood, CA

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.

Parsnip and Apple Soup