Creamy Parsnip And Apple Soup Recipes

ROASTED APPLE AND PARSNIP SOUP

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.

CREAMY PARSNIP AND APPLE SOUP RECIPE

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!

CREAMY ROASTED PARSNIP SOUP

Steps:

• Preheat an oven to 425 degrees F (220 degrees C).
• Place the parsnips and carrots into a mixing bowl, and sprinkle with 1 tablespoon olive oil. Toss to coat the vegetables with oil, then season to taste with salt and pepper. Spread the vegetables evenly over a baking sheet.
• Roast in the preheated oven until the parsnips are tender and golden brown, about 30 minutes.
• Heat the remaining 1 tablespoon of olive oil in a large saucepan over medium heat. Stir in the onion and celery. Cook and stir until the vegetables have softened and the onion is beginning to turn golden brown, about 7 minutes. Reduce the heat to low, and stir in the butter, garlic, brown sugar, and the roasted parsnips and carrots. Continue to cook and stir until all of the vegetables are very tender and beginning to brown, about 10 minutes.
• Season with the ginger, cardamom, allspice, nutmeg, and cayenne pepper; stir for 1 minute. Pour in the chicken stock, and bring to a boil over medium-high heat. Reduce heat to medium-low, partially cover, and simmer gently until all of the vegetables are very tender, about 15 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
• Stir in the milk and cream. Return to a simmer over medium-low heat. Season to taste with salt and pepper before serving.

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
• Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
• Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

CREAM OF PARSNIP AND APPLE SOUP

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.

CURRIED PARSNIP & APPLE SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add parsnips and onion and cook, stirring occasionally, until the onion begins to brown, 5 to 7 minutes. Add garlic and cook, stirring occasionally, until fragrant, 45 seconds. Add broth, water, potato, apple, curry powder, coriander, cumin and ginger; bring to a boil. Cover, reduce heat to medium-low and simmer until the vegetables are tender when mashed against the side of the pot with a wooden spoon, about 20 minutes.
• Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

PARSNIP AND APPLE SOUP

Steps:

• Make soup:
• Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
• Make fried parsnip:
• In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
• Serve soup topped with fried parsnip.

PARSNIP AND APPLE SOUP

Steps:

• Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
• Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter in a large pan, then add the onion and garlic for 3-4 minutes until softened. Add apples and parsnips for a further 3-4 minutes. Add coriander and stir for 30 seconds.
• Pour in stock, season well and bring to the boil. Reduce heat , cover and simmer for 25 minutes.
• Remove from the heat, wait for it to cool then blend it in the food processor until almost smooth (so as to keep a little texture)
• Return soup to the pan, stir in the cream and reheat gently, but don't boil.
• Serve straight away with a crusty loaf