Parsnip and Apple Soup
A different take on the classic leek and potato soup, highlighting one of my favorite root vegetables, the parsnip.
Ingredients
- 6 tbsp unsalted butter
- 3 large leeks white and light-green parts only, washed well and chopped.
- 3 medium apples I use Granny Smith because I like the tartness that they add to the soup
- 2 pounds of parsnips peeled and cut into 1 inch chunks
- 2 medium-sized potatoes peeled and chopped into 1 inch pieces
- 8 cups chicken broth you can substitute veggie broth to make this soup completely vegetarian
- 1 cup heavy cream
- 1 tbsp salt
- good balsamic drizzle about 1 tbsp over each bowl at plating
Instructions
- Heat a large soup pot over medium heat, and add the butter. Once melted, add the leeks to the pot and cook for 5 minutes, stirring occasionally until they're softened.
- To the pot, then add the apples, parsnips, potatoes and broth. Bring to a boil and then reduce to a simmer. Cover and cook for 25 minutes, stirring only a couple of times during the simmer.
- Using an immersion blender, puree the soup until smooth. You can use a traditional blender or food processor but if doing so, let the soup cool slightly before attempting and do so in batches, but again be careful.
- Once pureed and smooth, add the 1 cup of heavy cream and 1 tbsp of salt and stir to incorporate.
- Ladle the soup into bowls and garnish with fresh herbs (dill seen in the picture), and a drizzle of a high quality balsamic reduction.
Notes
This is a good recipe for post-apple picking, when you're thinking about what you can do with the bushel you just got done picking and after "applesauce" and "pie", you want to do something different. Parsnip is an awesome vegetable and a lot of people shy away from cooking with unfamiliar ingredients, but I can promise you that after this "gateway" to your parsnip addiction kicks in, you'll be a believer in purchasing them often. This is also a great way to hide vegetables for those who don't like eating them.