Roasted Apple and Parsnip Soup

Name: Roasted Apple and Parsnip Soup
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 pounds parsnips, peeled and cut into 1/2-inch slices; 2 green apples - peeled, cored, and cut into thick slices; 2 tablespoons olive oil; kosher salt to taste; 6 cups chicken broth; 1 russet potato, cut into 8 pieces; 1 pinch cayenne pepper; ½ cup heavy whipping cream

Rating: 4 stars

21 Ratings
8 Reviews
3 Photos

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

By Chef John

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Recipe Summary

prep:

15 mins

cook:

1 hr 5 mins

total:

1 hr 20 mins

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Directions

Step 1
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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Step 2
Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
Step 3
Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
Step 4
Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
Step 5
Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Cook's Notes:

You can use a mixture of chicken broth and water instead of only chicken broth, if desired.

A diced yellow onion could be added to the roasted vegetables. I didn't want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition.

Nutrition Facts

Per Serving:

273 calories; protein 3.1g; carbohydrates 40.4g; fat 12.4g; cholesterol 27.2mg; sodium 92mg. Full Nutrition

Reviews (8)

Most helpful positive review

Chef Treble

02/29/2016

Added a roasted onion and instead of adding heavy cream I topped it with some crème fraîche and chives. It was deliciously warm and comforting and I fell asleep soon after consuming it! Read More

Helpful

(1)

Most helpful critical review

cowgirll

03/12/2015

It was bland with a color and consistency that reminded us of baby food. Read More

Helpful

(1)

21 Ratings

5 star values: 9
4 star values: 6
3 star values: 4
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Chef Treble

02/29/2016

Added a roasted onion and instead of adding heavy cream I topped it with some crème fraîche and chives. It was deliciously warm and comforting and I fell asleep soon after consuming it! Read More

Helpful

(1)

cowgirll

03/12/2015

It was bland with a color and consistency that reminded us of baby food. Read More

Helpful

(1)

Michele

09/09/2015

I used 4 cups chicken broth & 3 cups water. Added 1/2 teaspoon salt at the end. Read More

Lois W

03/12/2019

I sweated some onions and garlic first and then made as directed without the heavy cream Read More

KevinJ

12/05/2019

Great flavors and perfect garnishes (I added creme fraiche as well it was wonderful). If it's bland add salt (and cayenne). Mine required a lot of salt. I added a bit more water to thin it out. I didn't think mine needed straining. Read More

Angela

11/28/2020

I wanted to love this, but it tasted like apple sauce mostly. Read More

Monica Wolfe

12/28/2015

Very little flavor - I would not make this again. Read More

Brad Olson

11/14/2017

I loved this! My first time eating parsnips they were oven roasted and undercooked - tough and fibrous cubes of too much of anise flavor. This soup really opens up the true flavor of parsnips and the light sweetness of the apple pairs beautifully well. I ve almost never had a need to substitute things in any of chef John s recipes (unless specified by Chef John himself to experiment). Read More

SuperJ6

01/25/2019

I halved the the recipe but otherwise followed as written. It comes together easily. The parsnips have a surprisingly sweet flavor so using the bleu cheese croutons provides a nice counter balance of flavors. My soup turned out very thick so perhaps an increase of additional stock or water is in order. I would make it again. Read More

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Roasted Apple and Parsnip Soup

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Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Apple and Parsnip Soup

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Include these ingredients

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Roasted Apple and Parsnip Soup

Gallery

Recipe Summary

Ingredients

Directions

Cook's Notes:

Nutrition Facts

Reviews (8)

Most helpful positive review

Most helpful critical review

All Reviews for Roasted Apple and Parsnip Soup