Cream Of Parsnip And Apple Soup Recipes

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CREAM OF PARSNIP AND APPLE SOUP



Cream of Parsnip and Apple Soup image

An Irish soup! More Comfort food. For a Vegetarian dish sub the butter for oil, the chicken stock for veggie stock and the cream for soy milk.

Provided by Rita1652

Categories     Apple

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 15

2 tablespoons butter
1 lb parsnip, thinly sliced
1 lb apple, peeled, cored, & sliced
1 onion, diced
1 teaspoon brown sugar
2 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon
2 garlic cloves, minced
4 cups chicken stock
1/2-1 cup cream
salt and pepper
parsley

Steps:

  • Melt the butter, add the parsnips, apples, onions and sugar.
  • Sauté till soft.
  • Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
  • Pour in the stock slowly, stirring until well mixed.
  • Cover and simmer gently for 20 minutes, until the parsnips are tender.
  • Taste for seasoning.
  • Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
  • Garnish with parsley.

ROASTED APPLE AND PARSNIP SOUP



Roasted Apple and Parsnip Soup image

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

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

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

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