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APPLE, CARROT AND PARSNIP SOUP

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Ingredients

  • 2 leeks, sliced
  • 2 cloves, minced or finely chopped
  • 2 tbsp olive oil
  • 4 parsnips, peeled and diced
  • 2 carrots, peeled and diced
  • 1 granny smith apple, peeled and diced
  • 6 cups vegetable stock
  • 1/4 tsp grated nutmeg
  • 1 cup whipping cream (35%)
  • 1/2 cup smoked chicken (opt)
  • Salt and pepper to taste.

Details

Preparation

Step 1

In large pot over med heat, sauté the leeks and garlic in the oil, until softened. 
Stir in the parsnips, carrots and apple. 
Add the stock and nutmeg. Bring to a boil over high heat, then reduce the heat to medium-low. 
Simmer, uncovered, until parsnips are tender, about 30 minutes. 
Purée the soup until smooth. Add the cream and chicken. 
Reheat over medium heat and add salt and pepper to taste. 

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