Apples tame the pungent parsnips in this fall soup. Parsnips are best eaten after they have been through a frost. The natural starch turns to sugar and the pungent root is transformed to a delicious root vegetable.
- Cook Time
- Prep Time
- 4 medium parsnips, peeled and sliced
- 2 crisp apples, peeled, cored and coarsely chopped
- 3 medium shallots, coarsely chopped
- 2 leeks, white parts only, sliced
- 1 whole head of garlic, sliced in half to reveal the cloves
- 3 Yukon gold potatoes, peeled and coarsely chopped
- Extra virgin olive oil, such as Colavita
- Kosher salt
- Freshly cracked black pepper
- ¼ cup white wine
- 10 cups chicken or vegetable broth
- Thyme sprigs
- Garnish: dried apple chips
1. Line 2 baking sheets with parchment paper. Preheat oven to 350°F.
2. Toss parsnips, apples, shallots, leeks, garlic and potatoes with oil, salt and pepper. Divide on lined baking sheets. Roast, stirring occasionally until vegetables and apples are medium brown and softened.
3. Transfer vegetables to a soup pot and add white wine. Cook over medium heat until wine has evaporated. Add chicken or vegetable broth and thyme, and simmer for 30 minutes.
4. Remove thyme and puree with an immersion blender or in batches in a blender. Season with salt and pepper.
5. Garnish with apple chips.