Parsnip and Apple Soup

Parsnip and Apple Soup
Parsnip and Apple Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • For soup

  • 1

    large boiling potato

  • 2

    parsnips (about 1/2 pound), peeled and chopped fine

  • 3

    shallots, chopped fine (about 1/4 cup)

  • 1

    leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine

  • 2

    tablespoons chopped fresh parsley leaves

  • 1/2

    stick (1/4 cup) unsalted butter

  • 2 to 2 1/2

    cups chicken broth

  • 1

    cup apple cider NOT juice

  • 1/2

    cup heavy cream

  • For fried parsnip

  • vegetable oil for deep-frying parsnip

  • 1

    parsnip, peeled and cut into thin strips

Directions

Make soup: Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm. Make fried parsnip: In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt. Serve soup topped with fried parsnip.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: