Parsnip Apple Soup Recipe

From Dorothy McNett's Recipe Book.

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Parsnip Apple Soup

From Dorothy McNett's recipes at Serve this piping hot, or chilled. It is so flavorful, and makes a wonderful appetizer/starter soup served with a nice local Chardonnay!

2 tablespoons unsalted butter, or olive oil
1 small onion or shallot
1 apple
4 medium sized parsnips
2 cups vegetable or chicken broth
1/4 - 1/2 teaspoon sea salt (depends on the stock)
freshly ground pepper, as desired
pinch of allspice and nutmeg
1/4 cup cream, milk, or half and half as desired

Finely dice the onion, and then the apple and parsnips, peeling if desired. In heavy bottomed saucepan, heat the butter or oil and then add the diced onion or shallot. Cook and stir about 2 minutes. Add the diced apple and parsnips. Cook and stir over medium heat about 8-12 minutes, or until they are tender. Add the broth, salt, pepper and spices. Bring to a boil, reduce to simmer, and cook several minutes, up to 30 minutes if you have enough time. Add the milk and heat to warm, but do not let it boil. Taste and correct the seasonings as desired. Serve as it, or whirl it in a blender or food processor for a smoother consistency. Serve hot or chilled.

Recipe created 2012-06-25.

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