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Epicurious

Parsnip Soup with Caramelized Apples

3.5

(11)

Apples bring a mild sweetness to this rich soup, which can be made a day ahead.

Recipe information

  • Yield

    Makes 10 to 12 servings

Ingredients

4 tablespoons (1/2 stick) unsalted butter
3 Fuji apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch cubes
2 cups chopped onions
1 carrot, peeled, chopped
2 pounds parsnips, peeled, chopped
4 cups canned low-salt chicken broth
4 cups water
1/2 cup half and half
2 teaspoons fresh lemon juice

Preparation

  1. Step 1

    Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples to small bowl; set aside for garnish. Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; sauté until onions begin to soften, about 3 minutes. Add parsnips, broth, and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half and half and lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover soup and apples separately and refrigerate. Bring soup to simmer before using.)

    Step 2

    Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.

TagsSoupSoup/StewParsnipRoot VegetableVegetableAppleFruitOnionCarrotMainStarterDinnerGluten FreeNut FreeEasySimmerBlenderThanksgivingFallBon Appétit
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