Name: Parsnip Soup with Caramelized Apples
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

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

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.

TagsSoup Soup/Stew Parsnip Root Vegetable Vegetable Apple Fruit Onion Carrot Main Starter Dinner Gluten Free Nut Free Easy Simmer Blender Thanksgiving Fall Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Recipe notes