HONEYCRISP APPLE AND PARSNIP SOUP
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
- Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
- Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams
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.
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
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.
APPLE AND PARSNIP SOUP WITH CORIANDER
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
- Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.
SLOW COOKER PARSNIP AND APPLE SOUP
Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
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
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.
More about "honeycrisp apple and parsnip soup recipes"
PARSNIP-APPLE SOUP | RACHAEL RAY IN SEASON
From rachaelraymag.com
HONEY ROASTED APPLE & PARSNIP SOUP - TASTE OF NOVA …
From tasteofnovascotia.com
CREAMY PARSNIP AND APPLE SOUP – EAT WELL
From canolaeatwell.com
PARSNIP SOUP WITH CARAMELIZED APPLES RECIPE | BON …
From bonappetit.com
ROASTED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS
From theveganlarder.com
PARSNIP APPLE AND PEAR SOUP - EVERYDAY EILEEN
From everydayeileen.com
PARSNIP, APPLE AND BRIE SOUP | FOODLAND ONTARIO
From ontario.ca
IRISH PARSNIP & APPLE SOUP - IRISH FOOD RECIPES FROM IRELAND
From yourirish.com
20 BEST HONEYCRISP APPLE RECIPES FOR FALL - INSANELY GOOD
From insanelygoodrecipes.com
PARSNIP & APPLE SOUP - DISHING UP THE DIRT - RECIPES FROM THE FARM
From dishingupthedirt.com
APPLE PARSNIP SOUP: TO THE RECIPE - FOOD NEWS
From foodnewsnews.com
PARSNIP AND APPLE SOUP RECIPE - BBC FOOD
From bbc.co.uk
APPLE PARSNIP SOUP - FOODESS
From foodess.com
APPLE AND PARSNIP SOUP - PARENTSCANADA
From parentscanada.com
HONEYCRISP APPLE AND PARSNIP SOUP RECIPE
From pinterest.com
HONEYCRISP APPLE AND PARSNIP SOUP - MASTERCOOK
From mastercook.com
PARSNIP AND APPLE SOUP - JULES OF THE KITCHEN
From julesofthekitchen.com
10 HONEYCRISP APPLES RECIPES THAT ARE FULL OF FALL FLAVOR | ALLRECIPES
From allrecipes.com
CREAMY PARSNIP AND APPLE SOUP - FOOD THAT WE EAT
From foodthatweeat.com
CURRIED PARSNIP AND APPLE SOUP | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
HONEYCRISP APPLE AND PARSNIP SOUP | PARSNIP SOUP, …
From pinterest.com
EASY PARSNIP & APPLE SOUP - FUSS FREE FLAVOURS
From fussfreeflavours.com
APPLE AND PARSNIP SOUP - HINT OF HEALTHY
From hintofhealthy.com
PARSNIP AND APPLE SOUP WITH HORSERADISH - THE FRUGAL FLEXITARIAN
From frugalflexitarian.com
HONEY CRISP APPLE & PARSNIP SOUP WITH GARLIC ... - THE FEEDFEED
From thefeedfeed.com
PARSNIP AND APPLE SOUP RECIPE | MYRECIPES
From myrecipes.com
HONEY ROASTED APPLE & PARSNIP SOUP | TASTE OF NOVA SCOTIA
From tasteofnovascotia.com
HONEYCRISP APPLE AND PARSNIP SOUP | KEEPRECIPES: YOUR …
From keeprecipes.com
HONEYCRISP APPLE AND PARSNIP SOUP RECIPE - NYT COOKING
From hijabstyle.us
HONEYCRISP APPLE AND PARSNIP SOUP - DINING AND COOKING
From diningandcooking.com
ROASTED APPLE, PEAR & PARSNIP SOUP | VEGETARIAN SOUP RECIPE
From twopeasandtheirpod.com
PARSNIP, APPLE AND PEAR SOUP RECIPE | YUMMLY | RECIPE | PARSNIPS ...
From pinterest.ca
HONEYCRISP APPLE AND PARSNIP SOUP - PLAIN.RECIPES
From plain.recipes
CREAMY PARSNIP, CELERY AND APPLE SOUP | CANADIAN LIVING
From canadianliving.com
CREAMY PARSNIP AND APPLE SOUP RECIPE | GIRL HEART FOOD®
From girlheartfood.com
PARSNIP AND APPLE SOUP VEGETARIAN RECIPE - VEGGIE
From easyveggieideas.com
You'll also love