Creamy Apple Parsnip Soup

Creamy Apple Parsnip Soup from Very Culinary

by Amy Flanigan on October 18, 2011 · 19 comments

Our cooking group met again this weekend, with the theme of Fall. Although is it really Fall when it’s still 85 degrees and sunny outside? Perhaps we should have gone with the guys’ original suggestion of a beach/yacht theme. Sounded silly at the time – what do we know?

Too late in the game to revise the entire menu, but I did ditch the hot apple cider. Kept the soup, though.

Because this soup screams Fall, incorporating apples and parsnips, and potatoes. Flavors are unusual and complex. I’ve made it several times varying the amount of the ingredients depending on what I’m in the mood for. The version we went with for the dinner party was more potato and less apple. I definitely prefer more apple, which is the recipe below.

Our next get together is in December. While I know there’s no chance of snow on the ground, even I – lover of heat – would be okay with some temps in the 60′s. (Not really. Well, maybe. No, not really. Well….)

Creamy Apple Parsnip Soup
Makes 8 cups
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 40 minutes

Ingredients
• 2 tablespoons butter
• 1 large leek, (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
• 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
• 3 medium apples, peeled, cored, and cut into 1-inch pieces
• 1 baking potato, peeled and cut into 1-inch pieces
• 32 ounces of reduced sodium chicken stock
• 1/2 cup half-n-half
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cinnamon
• Salt and pepper

Directions
Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 3 minutes.

Add parsnips, apples, potato, broth, and 2 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.

Working in batches, puree soup in a blender until smooth. Return it to pot; stir in half-n-half. Season with nutmeg, cinnamon, salt and pepper. Ladle into bowls and enjoy!

(adapted from Epicurious)

Print this recipeSave this recipe

 

Share

Leave a Comment

{ 16 comments… read them below or add one }

Stephanie October 24, 2011 at 1:08 pm

For some reason I just can’t imagine what this tastes like. However, I love all of the ingredients, so I’m sure it can’t be that bad. Plus, who doesn’t love fall on a plate (errr….bowl).

Reply

Jenna October 20, 2011 at 7:39 am

Looks and sounds divine!
And goodbye good weather (at least here in Chicago)–yesterday there were super strong winds (they closed down the trails near the lake because we had waves over 20 feet high!!) and I thought I would blow away. And freeze. yowza.

Reply

Amy October 20, 2011 at 6:20 pm

I remember those wind gusts in Minneapolis – tacked onto the already freezing temps. You thought your eye balls were going to freeze and pop out. Ya. Can’t say I miss it ;-)

Reply

Mom October 20, 2011 at 5:32 am

I’m trying to imagine the flavor from these ingredients, but can’t quite get it from the apples. I’ll definitely try this because you’ve got my curiosity in high gear.

Reply

Amy October 20, 2011 at 6:23 pm

The apples and parsnips make it sweet, and the potato balances it out. It’s really yummy.

Reply

Ali October 19, 2011 at 2:17 am

I’ve never seen apple soup this creamy before, I think I might have more than two bowls of your deliciously looking soup, care to share :)

Reply

pam October 18, 2011 at 5:08 pm

I’ve been waiting for parsnips to show up in the stores around here, but they haven’t yet!

Reply

Sippitysup October 18, 2011 at 4:13 pm

So many soups so little time! GREG

Reply

Sandi October 18, 2011 at 2:34 pm

Well, It’s soup season here and I’m always looking for new soup recipes. My husband is beginning to think we live in a soup kitchen…LOL

Reply

Joanne October 18, 2011 at 2:10 pm

that bowl of soup is gorgeous, Amy! And gorgeous soup photos are no easy feat!

Umm yeah it’s def still summer where you are. I sweated BULLETS in SF this past weekend…and I was wearing no sleeves and shorts.

I’m totally down with soup-eating while the A/C’s on. Especially when the soup is as delicious looking as this!

Reply

Amy October 18, 2011 at 5:39 pm

Thanks Joanne! I will admit, I staged it 3 different ways. I was about to give up.

Reply

Kathleen S. October 18, 2011 at 10:55 am

Yummy. I can’t wait to make it. Ya’ know…because it is COLD here!

Reply

Jude October 18, 2011 at 10:13 am

Ooh, this looks good. Esp as I work from home fighting a cold as the leaves and temps are falling outside here in Mpls.

I’ll forward this to my mum, too, who has plentiful apples from her very own trees.

Reply

Amy October 18, 2011 at 10:50 am

*waves* Hi Jude! This is right up your alley. I did use chicken broth, but if you wanted to keep it strictly vegetarian, you could use veggie stock…probably make it even richer :D I waaant an apple tree!

Reply

Marybeth October 18, 2011 at 10:00 am

“Working in batches, puree soup in a blender until smooth.”

I love love love my immersion blender for this sort of thing. I think if it ever broke I’d go nuts and have to get another one immediately. It’s especially great for banana milkshakes, you can make them right in the cup if it’s wide enough.

…I think I know what I’m having for a snack now. Brb.

Reply

Amy October 18, 2011 at 10:49 am

Hi Marybeth – I love my immersion blender also. But I actually wouldn’t recommend it for this soup. I don’t think it would break down/blend the leaks and other ingredients well enough to give you that smooth texture. Although if you like some chunks, then go for it!

Reply

Previous post:

Next post: