Parsnip Apple And Pear Soup Recipes

PARSNIP, APPLE AND PEAR SOUP

Steps:

• In a large stockpot,over medium heat, melt the unsalted butter. Add the minced garlic and onion, until soft but not brown, stir occasionally for about 5 minutes.
• Add in the parsnips, turnip, apples, and pear and stir well to blend all. Let cook for about 10 minutes to blend the flavors and the fruit will begin to break up.
• Add in the vegetable stock, cumin, coriander, turmeric, sprigs of tarragon. and salt and pepper to taste. Bring to a boil, then reduce heat and cover, simmer over low heat for about 35-40 minutes or until vegetables are tender. Remove the 2 sprigs of tarragon from soup and discard.
• Remove the pot from the heat and using an emulsion blender, blend soup until smooth. Adjust seasonings if needed. Can be served with a crostini, if desired.

PARSNIP, PEAR, AND APPLE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
• Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
• Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
• Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
• Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
• Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

APPLE AND PARSNIP SOUP WITH CORIANDER

Steps:

• Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
• Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.

HONEYCRISP APPLE AND PARSNIP SOUP

Steps:

• In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
• Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
• Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

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

ROASTED PARSNIP AND PEAR SOUP

Steps:

• Preheat oven to 425°. Place parsnips in a greased 15x10x1-in. baking pan; toss with oil, nutmeg, salt and pepper. Roast 25 minutes. Stir in pears; roast 15-20 minutes longer or until tender, stirring occasionally., In a Dutch oven, heat butter over medium-high heat. Add leeks, celery and shallots; cook and stir 4-6 minutes or until tender. Stir in parsnip mixture, broth, maple syrup, bay leaf and thyme. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes. Remove from heat; cool slightly., Remove bay leaf from soup. Process soup in batches in a blender until smooth; return to pan. Stir in cream; heat through. , For topping, in a large skillet, heat butter over medium-high heat. Add remaining ingredients; cook and stir 2-4 minutes or until pears are crisp-tender. Top servings with sliced pears.

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.

VEGETARIAN APPLE-PARSNIP SOUP

Steps:

• To make the broth: heat the olive oil very slowly in a large pot. Add the onion, carrots, celery and leeks and sauté until the onions are transparent.
• Add 10 cups of water along with the bay leaves, thyme and tomatoes. Bring to a boil and simmer over low heat, half covered, for 45 minutes. During the last few minutes of cooking, add the parsley and chervil, and season with salt and freshly ground pepper to taste. Put everything through a sieve and set the broth aside.
• For the soup: put the parsnips and the lemon juice in a large bowl. Cover with water and let sit until you are ready to make the soup. Drain and dry the parsnips.
• Heat the olive oil and the butter in a heavy soup pot. Add the shallots, parsnips and apples and sauté for about 10 minutes, or until the onions are clear but not golden. Add the cider and cook uncovered for 5 minutes. Then add the broth, bring to a boil, cover, and simmer slowly for 40 minutes. Add salt, white pepper and nutmeg.
• Purée the soup in a blender or food processor, and, if you want more acidity, add the cider vinegar. Serve immediately.