CREAMY PARSNIP AND APPLE SOUP RECIPE
This creamy parsnip and apple soup is a delicious one pot recipe with minimal ingredients, but loads of flavour! Garnished with fresh chives, it makes for one delicious lunch or side to dinner.
Provided by Dawn | Girl Heart Food
Categories Lunch Main Course Soup
Time 35m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large pot over medium heat.
- Cook onion, stirring often, until softened, about 5 minutes. Add garlic, stir, and cook 1 minute.
- Add parsnips, apples, thyme, salt and white pepper. Stir to combine. Add vegetable broth and stir again.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cover with lid slightly ajar and cook for 15 minutes or until parsnips and apples are tender.
- Off heat, blend with immersion blender until smooth. Add heavy cream and blend again. Note: You can heat through again (after you've added the cream, if needed).
- To serve, divide the soup into bowls and garnish (if desired) with chives. Enjoy!
ROASTED APPLE AND PARSNIP SOUP
Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
- Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 273.1 calories, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
PARSNIP, PEAR, AND APPLE SOUP
I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.
Provided by BigShotsMom
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
- Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
- Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
Nutrition Facts : Calories 374.6 calories, Carbohydrate 46.6 g, Cholesterol 0.7 mg, Fat 21.6 g, Fiber 9.5 g, Protein 3.3 g, SaturatedFat 3.1 g, Sodium 709.3 mg, Sugar 19.7 g
HONEYCRISP APPLE AND PARSNIP SOUP
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
- Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
- Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams
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