Photo: Gentyl & Hyers; Styling: Kendra Smoot
8 servings

Pink Lady apples are wonderful for applesauce, and so work very well in this pureed appetizer soup. Sweet Fuji or all-purpose Spartan apples would also lend themselves nicely to the dish.

How to Make It

Step 1

Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.

Step 2

Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.

Ratings & Reviews

squirrelsmom's Review

September 22, 2010
I really liked this recipe. It was easy to make and very tasty. It was however, just a bit sweeter than I had expected. Next time I would probably just cut back on the apple cider a bit and make up the difference with broth. Otherwise it was a great way to introduce more fruits and vegetables into my diet.

JanePeck's Review

December 09, 2011

RichardGrantham's Review

October 02, 2010
This is really easy to cook and tastes great!!

jmaupin's Review

October 11, 2010
Good flavors, easy to make, cardamom provides nice twist. Was concerned about sweetness so used half parsnip & half turnip. Also used a brut sparkling cider (which drank nicely with the soup!). Good as an appetizer soup, will make again.

LisaParro's Review

November 04, 2010
Add bacon and it's even better.

JNBank's Review

December 16, 2012
A bit too much cardamom for me but it was good otherwise.

lynnmarlyn's Review

January 22, 2012
Easy and delicious. I served this at a dinner party and not one drop was left. I garnished with creme fraiche and also added snipped chives and a dash of cayenne.

luv2cook506's Review

October 04, 2010
Eh...this recipe was decent, but it wasn't as hardy or flavorful as I was hoping for. The creme fraiche was a really nice (and i.m.o. necessary touch). We used Fuji apples, but next time I'll be sure to try Pink Lady. I would make certainly make it again, but I'm not racing to do so.

AZnessa's Review

November 02, 2010
I loved this soup. I used a little extra ginger but otherwise followed the recipe exactly. I just wanted to keep eating it!