I was REALLY disappointed with this recipe. I almost never throw food out but I could not eat more than one bowl of this soup because it was so unappealing. I think this could be better with some adjustments but I'm just not a good enough chef to know what to do. THere is way to much apple flavor and too much sweet with the parsnip. It tastes like a bad apple sauce. It would be improved with more savor or saltiness. Maybe the proportions aren't right because it seems like there was altogether too much sweet vegetable in comparison to the amount of chicken broth and cream in it.
Parsnip and Apple Soup
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.
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- 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. 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.
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