How To Make Apple and Parsnip Soup Recipe
A creamy soup made with fresh apples and earthy parsnips, perfect for fall.
Serves:
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 2 parsnips, peeled and chopped
- 2 apples, peeled and chopped
- 4 cups chicken or vegetable stock
- 1/2 cup heavy cream
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Instructions
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In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.
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Add the parsnips and apples, and cook for another 5 minutes.
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Pour in the stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are soft.
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Puree the soup with an immersion blender, or let it cool slightly and blend in a blender in batches.
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Stir in the heavy cream and season with salt and pepper to taste.
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Serve hot, garnished with chopped fresh parsley.
Nutrition
- Calories : 257kcal
- Total Fat : 14g
- Saturated Fat : 8g
- Cholesterol : 41mg
- Sodium : 813mg
- Total Carbohydrates : 32g
- Dietary Fiber : 7g
- Sugar : 14g
- Protein : 4g
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