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Parsnip and Apple Soup





Total Time
30 mins

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.

 

This recipe, and others like it, can be found in the article “Make These Fall Soups for Instant Comfort.”

Parsnip and Apple Soup




Photo by Iain Bagwell
 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

0 servings

Serving size

Amount per serving
Calories320
% Daily Value *
Total Fat 11g15%

Saturated Fat 6.2g31%
Cholesterol 43mg15%
Sodium 605mg27%
Total Carbohydrate 51g19%

Dietary Fiber 7.5g27%
Protein 8g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.