Roasted Parsnip and Apple Soup
Servings
8 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.