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
Total:
Recipe from Sunset

More From Sunset

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

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. 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.
My Notes

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

Add Note

Parsnip and Apple Soup Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy