Parsnip and Apple Soup

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
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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 30%
  • Protein: 8g
  • Fat: 11g
  • Saturated fat: 6.2g
  • Carbohydrate: 51g
  • Fiber: 7.5g
  • Sodium: 605mg
  • Cholesterol: 43mg


  • 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


  1. 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. 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.
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