Name: Roasted Parsnip and Apple Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 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; Kosher salt; Freshly cracked black pepper; ¼ cup white wine; 10 cups chicken or vegetable broth; Thyme sprigs; Garnish: dried apple chips

Roasted Parsnip and Apple Soup

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.

Roasted Parsnip and Apple Soup

Prep Time 10

Cook Time 1

Total Time 1 10

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Servings

Ingredients

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
Kosher salt
Freshly cracked black pepper
¼ cup white wine
10 cups chicken or vegetable broth
Thyme sprigs
Garnish: dried apple chips

Instructions

Line 2 baking sheets with parchment paper. Preheat oven to 350°F.
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.
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.
Remove thyme and puree with an immersion blender or in batches in a blender. Season with salt and pepper.
Garnish with apple chips.