Apple and parsnip soup

By Wewah

Ingredients

• 2 tablespoons olive oil
• 2 large shallots, peeled and sliced
• 1 pound parsnips, peeled and cut into 1/2-inch pieces
• 4 granny smith apples, peeled, cored and cut into 1-inch pieces, plus more for garnish if desired
• 1/2 teaspoon curry powder
• 11/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 5 cups chicken broth
• Kosher salt
• Freshly ground black pepper

Details

Servings 1
Adapted from today.com

Preparation

Step 1

1. Heat oil over medium high heat in a 12-inch or larger oven-proof skillet. Add chicken and brown for 8 to 10 minutes per side until nicely golden brown. Remove and set aside.

2. Preheat oven to 400° F. If there is more than 2 tablespoons of grease in the skillet, drain excess grease. Add apples and pears and sauté for 4 to 6 minutes or until just beginning to brown. Add garlic, salt, cinnamon and mustard powder and sauté 1 minute more. Add chicken thighs back to the pan with 1/2 cup chicken stock and bring to a boil. Transfer to preheated oven and bake for 15 minutes. Add grapes and ¼ cup more chicken stock if liquid has reduced too much and return to the oven for 15 minutes.