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Apple-Parsnip Soup

Photo: Gentyl & Hyers; Styling: Kendra Smoot
Yield 8 servings
Pink Lady apples are wonderful for applesauce, and so work very well in this pureed appetizer soup. Sweet Fuji or all-purpose Spartan apples would also lend themselves nicely to the dish.

Ingredients

  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)
  • 1 tablespoon curry powder
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon ground cardamom
  • 1 garlic clove, chopped
  • 3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)
  • 4 cups fat-free, lower-sodium chicken broth
  • 1 cup apple cider
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 8 teaspoons crème fraîche

Nutrition Information

  • calories 136
  • fat 5.6 g
  • satfat 1.6 g
  • monofat 2.6 g
  • polyfat 0.6 g
  • protein 1.8 g
  • carbohydrate 21.2 g
  • fiber 4.2 g
  • cholesterol 5 mg
  • iron 0.7 mg
  • sodium 381 mg
  • calcium 30 mg

How to Make It

  1. 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.

  2. 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.