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My review
Roasted Apple and Parsnip Soup
62k
Chef John
"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."
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Ingredients
1 h 20 m servings 288Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- 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.
- 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.
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Footnotes
- 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.
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Reviews
Read all reviews 715 Ratings
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Most helpful positive review
2/4/2016
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!
Most helpful critical review
3/1/2015
It was bland with a color and consistency that reminded us of baby food.
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2/4/2016
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!
3/1/2015
It was bland with a color and consistency that reminded us of baby food.
3/12/2019
I sweated some onions and garlic first and then made as directed without the heavy cream
1/25/2019
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 bal...
11/13/2017
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, a...
9/9/2015
I used 4 cups chicken broth & 3 cups water. Added 1/2 teaspoon salt at the end.