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
• 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
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)