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
APPLE PARSNIP SOUP
This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.
Provided by PainterCook
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
- Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
- Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
- Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
- NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.
Nutrition Facts : Calories 323.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 29.6, Sodium 595.9, Carbohydrate 52.8, Fiber 9.2, Sugar 27.7, Protein 6.5
SPICY APPLE PARSNIP SOUP
This is an amazing soup! I've just gone vegetarian, and I've been experimenting with soups. It's very easy to make. The spice is mild, compared to what I normally make. If you want your soup to be spicier, add more than 1 tsp of cayenne pepper.
Provided by dysonr88
Categories Apple
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and oil in large pot until butter begins to foam. Add onion and garlic, and cook for 2 minutes.
- Add cayenne, curry powder, and ginger. Stir for 1 minute.
- Add parsnips, apple, and honey. Cook for 5 minutes.
- Pour in the stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Let it cool.
- Strain out all chunks and puree in blender. Add puree back to liquid, whisk together.
- Reheat to serve.
Nutrition Facts : Calories 213.3, Fat 8.5, SaturatedFat 4.1, Cholesterol 15.3, Sodium 11.1, Carbohydrate 35.8, Fiber 6.5, Sugar 20.6, Protein 1.8
APPLE-PARSNIP MASH
Instead of mashed potatoes, try this sweet, lower-calorie puree, which needs only a bit of butter.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 5
Steps:
- In a medium saucepan, combineparsnips, apples, and water. Coverand bring to a boil over medium-high.Reduce heat to mediumand cook, covered, until parsnipsare completely tender, 25 to30 minutes. Transfer mixture to afood processor, add unsalted butter, and process untilsmooth. Season with coarsesalt and ground pepper.
Nutrition Facts : Calories 156 g, Fat 3 g, Fiber 7 g, Protein 2 g
PARSNIP SOUP WITH CARAMELIZED APPLES
Categories Soup/Stew Milk/Cream Blender Apple Parsnip Fall Winter Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 9
Steps:
- Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples to small bowl; set aside for garnish. Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; sauté until onions begin to soften, about 3 minutes. Add parsnips, broth, and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half and half and lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover soup and apples separately and refrigerate. Bring soup to simmer before using.)
- Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.
PARSNIP AND APPLE SOUP
Categories Soup/Stew Blender Fruit Vegetable Thanksgiving Quick & Easy Apple Parsnip Fall Healthy Simmer Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
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.
PARSNIP MASH WITH APPLE
Finnish your meal with this splendid side dish. Perfect with pork chops or sausages
Provided by Good Food team
Categories Dinner, Side dish, Supper
Time 27m
Number Of Ingredients 6
Steps:
- Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain. Put the pan back on the heat, add the butter and spices, then cook for a few mins before adding the milk and warming through.
- Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand. Spoon into a bowl and drizzle with a little melted butter to serve.
Nutrition Facts : Calories 276 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 22 grams sugar, Fiber 11 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
VEGETARIAN APPLE-PARSNIP SOUP
Provided by Tara Parker-Pope
Categories soups and stews, appetizer
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- To make the broth: heat the olive oil very slowly in a large pot. Add the onion, carrots, celery and leeks and sauté until the onions are transparent.
- Add 10 cups of water along with the bay leaves, thyme and tomatoes. Bring to a boil and simmer over low heat, half covered, for 45 minutes. During the last few minutes of cooking, add the parsley and chervil, and season with salt and freshly ground pepper to taste. Put everything through a sieve and set the broth aside.
- For the soup: put the parsnips and the lemon juice in a large bowl. Cover with water and let sit until you are ready to make the soup. Drain and dry the parsnips.
- Heat the olive oil and the butter in a heavy soup pot. Add the shallots, parsnips and apples and sauté for about 10 minutes, or until the onions are clear but not golden. Add the cider and cook uncovered for 5 minutes. Then add the broth, bring to a boil, cover, and simmer slowly for 40 minutes. Add salt, white pepper and nutmeg.
- Purée the soup in a blender or food processor, and, if you want more acidity, add the cider vinegar. Serve immediately.
CREAMY PARSNIP AND APPLE SOUP
A great warming soup for the winter months
Provided by annikap
Time 55m
Yield Serves 5
Number Of Ingredients 0
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
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
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APPLE-PARSNIP SOUP RECIPE | MYRECIPES
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- Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
- Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.
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