Creamy Parsnip And Apple Soup Recipes

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
• Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
• Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

ROASTED APPLE AND PARSNIP SOUP

Steps:

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

CREAM OF PARSNIP AND APPLE SOUP

Steps:

• Melt the butter, add the parsnips, apples, onions and sugar.
• Sauté till soft.
• Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
• Pour in the stock slowly, stirring until well mixed.
• Cover and simmer gently for 20 minutes, until the parsnips are tender.
• Taste for seasoning.
• Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
• Garnish with parsley.

CREAMY PARSNIP AND APPLE SOUP

Steps:

• Melt the butter in a large pan, then add the onion and garlic for 3-4 minutes until softened. Add apples and parsnips for a further 3-4 minutes. Add coriander and stir for 30 seconds.
• Pour in stock, season well and bring to the boil. Reduce heat , cover and simmer for 25 minutes.
• Remove from the heat, wait for it to cool then blend it in the food processor until almost smooth (so as to keep a little texture)
• Return soup to the pan, stir in the cream and reheat gently, but don't boil.
• Serve straight away with a crusty loaf

PARSNIP AND APPLE SOUP

Steps:

• Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
• Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.

APPLE PARSNIP SOUP

Steps:

• Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
• Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
• Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
• Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
• NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.

PARSNIP AND APPLE SOUP

Steps:

• 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.