Apple Parsnip Soup
A silky, subtly sweet puréed soup of earthy parsnips, apples and potato, warmed with allspice and nutmeg and finished with a swirl of cream.
Servings: 4 servings
Ingredients
- 4 tbsp butter
- 1 large sweet onion finely chopped
- 1 large potato peeled and chopped
- 2 medium apples peeled, cored and chopped
- 1 lb parsnips 4 medium, peeled and chopped
- 4 cups chicken broth
- ⅛ tsp allspice
- ⅛ tsp nutmeg
- ½ cup cream half-and-half, or heavy cream for a richer version
- salt and pepper to taste
Instructions
- Melt the butter in a large saucepan over medium-low heat. Add the onion and sauté until softened but not browned, about 8 minutes.
- Add the potato, apples and parsnips; stir in the chicken broth and spices. Increase the heat to bring the soup to a boil, then reduce back to medium-low and simmer, covered, until the vegetables and apples are very soft, about 30 minutes.
- Purée in batches, or using an immersion blender. Stir in the cream and season well with salt and pepper.
Notes
Sweet + earthy: Apples balance the earthy parsnips for a subtly sweet, velvety soup.
Don't brown the onion: Keep it on medium-low so it softens without colour for a clean flavour.
Blend smooth: An immersion blender makes it silky; purée in batches if using a countertop blender (vent the lid).
Cream choice: Half-and-half is everyday; heavy cream makes it dinner-party rich.
Nutrition
Calories: 350kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 700mg | Potassium: 600mg | Fiber: 6g | Sugar: 15g | Vitamin A: 400IU | Vitamin C: 20mg | Calcium: 80mg | Iron: 1mg