Tuesday, December 8, 2015

Roasted Parsnip & Apple Soup

I had a bunch of roasted parsnips after Thanksgiving and didn't know what to do with them.

The internet to the rescue. Just type in "what to do with leftover parsnips" and your answer will be there.

A soup it shall be.

Since I already had the 'snips leftover, this was so simple.

You can add curry or another spice if you like.

I finished the soup w/ a teaspoon of maple syrup with the apples and a walnut for good measure.

This was a delicious winter soup.

Roasted Parsnip & Apple Soup: (adapted from Flourishing Foodie)

2 lbs parsnips, trimmed, peeled, and chopped
2 tbsp olive oil
4 tbsp salted butter
1 small onion, peeled and diced
1/4 tsp nutmeg
2 large apples, peeled and chopped
1 potato, peeled and chopped into small pieces
6 cups broth
salt and pepper to taste
1/4 cup heavy cream or whole milk
a few slices of apple & tsp of maple syrup for garnish

Preheat the oven to 350F. Toss the parsnips in 2 tbsp of olive oil. Place in a single layer on a baking pan. Roast the parsnips for 45 minutes, occasionally turning them until tender and easy to pierce with a fork.

Place a large soup pot on medium heat and add the butter. Heat the butter until it starts to foam and turn light brown. Add the onions and fry until translucent and shiny. Stir in the nutmeg.

Add the apples, potato, and roasted parsnips to the pot. Cook for 10 minutes, stirring occasionally to prevent burning.

Add 6 cups of broth and bring to a boil on medium-high heat, then reduce to low and simmer for 30 minutes until the vegetables are soft and easy to pierce with a fork. With a blender, puree the soup until smooth.

Add the heavy cream and stir. Season with salt and pepper to taste. Place the pot back on the stove and keep warm until you are ready to serve.

I saved some apple slices for the top, which I sauteed in butter w/ a teaspoon of maple syrup, but you can garnish with croutons if you like.


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