CREAMY PARSNIP AND APPLE SOUP
A great way to use apples in a soup and is really comforting you will love it it's amazing trust me.
Provided by zoe111
Time 25m
Yield Serves 5
Number Of Ingredients 9
Steps:
- Melt the butter in a large pan,then add the onion and garlic for 3-4 minutes untill softened.Add apples and parsnip for a further 3-4 minutes.Add coriander and stir for 30 secondes.
- pour in the stock, season well and bring to the boil. Redues heat, cover and simmer for 25 minutes.
- Remove from the heat, wait for it to cool then blend it in the food processor untill almost smooth (so as to keep a little texture).
- Reture soup to the pan, stir in the cream and reheat gently, but don't boil.
- serve straight away with a crusty loaf. Mmmmmm...beautiful I hope you enjoy this dish.
CREAM OF PARSNIP AND APPLE SOUP
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
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.
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
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
CREAMY PARSNIP SOUP
This rich and creamy soup is perfect for chilly nights.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Heat butter in a large pot over medium heat. Add leeks (reserving 1/2 cup for garnish). Cook, stirring, 5 minutes.
- Add parsnips, apples, potato, broth, and 4 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
- Working in batches, puree soup in a blender until smooth. Return it to pot; stir in cream. Season with salt and pepper. Serve with Leek Garnish.
- To make leek garnish, in a large skillet, heat 1 tablespoon butter over medium-high. Add reserved 1/2 cup leeks; cook, stirring, until golden brown, about 3 minutes.
PARSNIP AND APPLE SOUP
Categories Soup/Stew Potato Appetizer Apple Leek Parsnip Fall Shallot Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 4 cups
Number Of Ingredients 13
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.
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
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