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Parsnip and Apple Soup





Yields
Serves 4




Total Time
30 mins

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.

su-Parsnip and Apple Soup




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
  Chopped chives
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.

Nutrition Facts

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.