parsnip + apple soup

some of you have been asking for suggestions for your thanksgiving dinner menus, + serving a soup as a first course is one of my favorite ways to change up a holiday dinner. this soup is easy + quick to make, + the flavors are lovely. for those of you who have never tried parsnip, it’s a root vegetable – basically a sweet, slightly nutty, white cousin to the carrot. my favorite way to serve parsnips is either oven-roasted with other root veggies, olive oil + rosemary, or in soups + risottos.

if you or your family have never tried parsnips, this is a great way to try them for the first time. the soup is mildly + subtly flavored, + it is just the right combination of sweet + creamy. if you’re looking for a fabulous first course for your thanksgiving dinner or a holiday party, this soup will not disappoint!

parsnip + apple soup

makes 4 servings, adapted from gourmet

ingredients

1 large potato, peeled + cut into a 1/4” dice
2 parsnips (about 1/2 pound), peeled + chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, + chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream

directions

in a heavy pot, cook potato, parsnips, shallots, leek + parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. add broth + simmer, covered, 20 minutes, or until vegetables are very soft.

in a blender purée mixture in batches + transfer to a large saucepan. stir in cider or juice, cream, + salt / pepper to taste. cook over moderately high heat, stirring occasionally, until heated through.

 print this recipe