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What: Apple and Parsnip Soup
Rating: 9
Non-Quantifiable Rating: What? I'm eating PARSNIPS?!?!
I know, I know, somewhere in you there is a picky 11-year-old that would rather sit in the time-out chair for 15 minutes than dare eat a parsnip. Chillax. I promise you won't be able to identify anything remotely parsnippy about this soup. It's comforting, it tastes bad for you even though it isn't, and it's stunningly yummy.
I made it as the first course of my family's Thanksgiving dinner this year, and it was a big hit (I should have served it last, because I think it set unattainable expectations for the rest of the meal). Most of the time involved is just peeling and dicing the parsnips and apples; other than that it's super easy (especially if you throw it in a slow cooker like I did!)
Make it on a chilly night soon; you won't be disappointed!
APPLE AND PARSNIP SOUP (adapted from epicurious.com)
(Serves 6)
- 3 Granny Smith Apples (about 1-1/2 lbs.), divided (a.k.a. save one for later)
- 1 Tablespoon olive oil
- 5 large shallots, sliced
- 1-1/4 lb. medium parsnips, peeled and cut into 1/2-inch thick rounds
- 1-1/4 teaspoon ground coriander
- 5 cups (or more) low-salt broth (the original recipe calls for chicken broth, I used vegetable and it was fine)
- Plain nonfat yogurt, stirred (optional - I skipped it and didn't think we missed out at all)
Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
If you're ready to serve, move onto the final paragraph. If you have extra time (or, like me, you made this first and need to make a bunch of other stuff), throw it in a slow cooker on low for several hours to let it "think about itself", as my mom would say.
Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt (if you're using it). Fan several apple slices on top and serve (this step is key to make it look schmancy).
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