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 made 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
- 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
- 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!
adapted from Epicurious