This Apple Parsnip Soup has unusual and wonderful complex flavors, with a texture that is creamy and divine! It screams Fall, but can be enjoyed year round!
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 this Apple Parsnip Soup, though!
This soup screams Fall, incorporating leeks, apples, parsnips, and potatoes. The flavor combination is unusual and complex. And wonderful!
What is a Parsnip?
Parsnips sure don’t get much attention, it seems. Maybe because a lot of people don’t understand what they are. The parsnip is a root vegetable with cream-colored skin and flesh and a complex taste. Its long root is left in the ground to mature, and becomes sweeter in flavor after winter frosts.
What do Parsnips taste like?
They’re sweet like carrots, but contain more starch and a slightly nutty flavor. The pairing with sweet apples in this soup is unique and delicious!
I’ve this Apple Parsnip Soup 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.
Bonus that this soup happens to be gluten-free and vegetarian, so it accommodates several diets!
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….)
Other Soup recipes we love!
Apple Parsnip Soup
Ingredients
- 2 tablespoons unsalted 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 sweet apples , peeled, cored, and cut into 1-inch pieces
- 1 Russet potato , peeled and cut into 1-inch pieces
- 32 ounces vegetable or reduced sodium chicken stock
- 2 cups water
- 1/2 cup half-n-half
- 1 teaspoon kosher salt
- 1/4 teaspoon pepper
- dash nutmeg
Instructions
- Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 3 minutes. Season with salt to taste.
- Add to pot the parsnips, apples, potato, chicken 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 the soup puree to pot; stir in half-n-half. Season with the salt, pepper, and a dash of nutmeg.
- Taste and adjust seasoning if necessary. Ladle into bowls and enjoy!
Nutrition
adapted from Epicurious
Stephanie says
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).
Jenna says
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.
Amy says
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 ;-)
Mom says
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.
Amy says
The apples and parsnips make it sweet, and the potato balances it out. It’s really yummy.
Ali says
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 :)
pam says
I’ve been waiting for parsnips to show up in the stores around here, but they haven’t yet!
Sippitysup says
So many soups so little time! GREG
Sandi says
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
Joanne says
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!
Amy says
Thanks Joanne! I will admit, I staged it 3 different ways. I was about to give up.
Kathleen S. says
Yummy. I can’t wait to make it. Ya’ know…because it is COLD here!
Jude says
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.
Amy says
*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!
Marybeth says
“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.
Amy says
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!