Apple-Parsnip Soup

Photo: Gentyl & Hyers; Styling: Kendra Smoot

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.

Yield: 8 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 136
  • Fat: 5.6g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 0.6g
  • Protein: 1.8g
  • Carbohydrate: 21.2g
  • Fiber: 4.2g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 381mg
  • Calcium: 30mg

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

Preparation

  1. 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. 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.
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