Rating: 4 stars
20 Ratings
  • 5 star values: 9
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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.

Recipe Summary

cook:
1 hr 5 mins
total:
1 hr 20 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

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  • 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.

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

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