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.
Good flavors, easy to make, cardamom provides nice twist. Was concerned about sweetness so used half parsnip & half turnip. Also used a brut sparkling cider (which drank nicely with the soup!). Good as an appetizer soup, will make again.
Eh...this recipe was decent, but it wasn't as hardy or flavorful as I was hoping for. The creme fraiche was a really nice (and i.m.o. necessary touch). We used Fuji apples, but next time I'll be sure to try Pink Lady. I would make certainly make it again, but I'm not racing to do so.
I really liked this recipe. It was easy to make and very tasty. It was however, just a bit sweeter than I had expected. Next time I would probably just cut back on the apple cider a bit and make up the difference with broth. Otherwise it was a great way to introduce more fruits and vegetables into my diet.
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