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Parsnip and Apple Soup

Photo: Iain Bagwell; Styling: Karen Shinto
Total time 30 mins
Yield Serves 4
From Sunset reader Louise Galen, West Hollywood, CAIf you're not a fan of fruit-based soups, you could easily substitute potatoes or more parsnips for the apples with equally delicious results.


  • 1/2 cup apple cider
  • 1/2 cup half-and-half
  • 3 cups reduced-sodium chicken broth
  • 5 large parsnips (1 lb.), peeled and roughly chopped
  • 2 leeks, white parts only, roughly chopped
  • 2 shallots, quartered
  • 3 Fuji apples (1 1/2 lbs.), peeled, cored, and roughly chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper
  • About 1/4 cup crème fraîche
  • Chopped chives

Nutrition Information

  • calories 320
  • caloriesfromfat 30 %
  • protein 8 g
  • fat 11 g
  • satfat 6.2 g
  • carbohydrate 51 g
  • fiber 7.5 g
  • sodium 605 mg
  • cholesterol 43 mg

How to Make It

  1. Pour cider, half-and-half, and broth into a medium saucepan. Cover and bring to a boil over high heat. Add the vegetables and apples and cook, covered, until tender, about 15 minutes.

  2. Purée soup with salt and pepper until very smooth, using a hand blender (or regular blender, working in batches). Serve with a swirl of crème fraîche and chives.

  3. Note: Nutritional analysis is per serving.