Parsnip and Apple Soup
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.
Photo: Iain Bagwell; Styling: Karen Shinto
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
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.
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.
Note: Nutritional analysis is per serving.
Servings Serves 4
- Amount Per Serving
- Calories 320Calories from Fat 30
- % Daily Value *
- Total Fat 11g17%
- Saturated Fat 6.2g31%
- Cholesterol 43mg15%
- Sodium 605mg26%
- Total Carbohydrate 51g17%
- Dietary Fiber 7.5g30%
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.