Parsnip and Apple Soup
(from Stearns Farm Newsletter, October 6 2008)
Fall's favorite flavors together. Based on a recipe by Denis Lenihan at Ashford Castle. Adapted from epicurious.com
1 large potato, peeled, cut into 1/4-inch dice
2 parsnips (about 1/2 lb), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek, trimmed, halves, washed, chopped (white part only)
2 Tbs chopped fresh parsley
1/2 stick (1/4 cup) unsalted butter
2 1/2 cups low sodium chicken or vegetable broth
1 cup apple cider
1/2 cup heavy cream
salt and pepper to taste
Cook potato, parsnips, shallots, leek (shallots and/or leek can be replaced with an equal amount of finely chopped onion), and parsley in butter in a heavy kettle over medium heat, stirring, until leeks are softened - about 12 minutes. Add broth and simmer, covered, 20 minutes, until vegetables are very soft. Use blender to puree vegetables in batches. Transfer to large saucepan and stir in cider and cream. Season to taste and cook over low heat, stirring occasionally, until heated through. Serve warm, garnished with grated apple if desired. About 4 servings.
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