Parsnip Apple Table

Recipe: Roasted Apple and Parsnip Soup

Winter has quite the arsenal – snow, ice, sleet, biting wind, single-digit temperatures. It’s bitter, gray and oppressive. Its force can’t be mellowed by mere shovels and salt. If its waging a war, it certainly feels like we’re losing.

But its not raging; it’s simply being winter. And its nature can be just as lovely as it is fierce. It has quite a quiet beauty; it’s crisp and serene.

Ice storm chicken wire

But what I love best about winter is that it forces us, through its snow and ice, to slow down, and to center our lives around the home. We fortify and warm each other with our company and the meals we share. So as winter prepares to leave us this year, I wanted to share with you my sure-fire way to beat winter’s chill: roasted apple and parsnip soup.

Parsnip Apple Pattern

The original recipe comes from Chef John. We modified some of the seasoning a bit to bring a little more heat to the table. The result is creamy and soothing, but with a kick. It’s like being wrapped in a warm blanket and then getting a little static electricity jolt. Just the sort of spark you need to snap you out of the dreary winter blues!

Apple Parsnip Soup

Roasted Apple and Parsnip Soup with Cayenne

Ingredients:

(makes 6)

  • 2 lbs parsnips, peeled, cut into 1/2-inch sticks
  • 2 green apples, peeled, cut in thick slices
  • 1/2 white onion, diced
  • 2 T olive oil
  • salt to taste
  • 1 russet potato, peeled, cut in 8 pieces
  • 6 cups chicken broth (can combine with some water if you want)
  • 1/2 cup heavy cream
  • 1 t. cayenne
  • garnish with rosemary crackers, walnuts or croutons, and more cayenne, if desired

Directions:

  • Cut up parsnips. Discard any parsnip centers that seem too tough.
  • Peel apples, then cut into slices.
  • Place parsnips and apples on a foil-lined baking sheet.
  • Drizzle with olive oil and toss with salt.
  • Bake at 450 degrees for 30 minutes until edges are caramelized.
  • Then place parsnips and apples into a steam pot on high with the sliced potato and chicken broth.  After the pot comes to a boil, turn it down to a simmer. Simmer for 20 minutes.
  • Next, use a stick blender to process apples and vegetables until smooth (or you can process in a regular blender).
  • Taste the soup for texture. If it is too fibery, you can strain it here. After that, add the cream and cayenne.
  • Ladle into bowls and garnish with desired add-ins.

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