Parsnip and Apple Soup
Photo by Iain Bagwell
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.”
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
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