Photo: Iain Bagwell; Styling: Karen Shinto
Total Time
30 Mins
Yield
Serves 4

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.

How to Make It

Step 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.

Step 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.

Step 3

Note: Nutritional analysis is per serving.

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