Parsnip and Apple Soup

Parsnip and Apple Soup Recipe
Photo: Iain Bagwell; Styling: Karen Shinto
From Sunset reader Louise Galen, West Hollywood, CA

If you're not a fan of fruit-based soups, you could easily substitute potatoes or more parsnips for the apples with equally delicious results.

Yield:

Serves 4
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional 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

Ingredients

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

Preparation

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.

Note: Nutritional analysis is per serving.

Louise Galen, West Hollywood, California,

Sunset

January 2012
My Notes

Only you will be able to view, print, and edit this note.

Add Note