Recipe: Delicious Creamy Parsnip and Apple Soup

Recipe: Delicious Creamy Parsnip and Apple Soup Delicious, fresh and tasty.

Creamy Parsnip and Apple Soup. This recipe is a really popular in our family, easy to make and tastes delicious! This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. Curried lentil, parsnip & apple soup.

This parsnip soup makes the most of two of the harvest's finest foods.

Cook up a big batch of this root veg soup, sweetened with a bit of tangy apple - it freezes well too for later.

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You can have Creamy Parsnip and Apple Soup using 10 ingredients and 12 steps. Here is how you cook it.

Ingredients of Creamy Parsnip and Apple Soup

1. You need 2 tbsp of butter.

2. You need 5 of shallots - diced.

3. You need 2 lb of Parsnips - peeled & cut roughly into 1" slices.

4. Prepare 2 medium of Granny Smith apples, peeled & cut into 1" pieces.

5. Prepare 6 cup of chicken broth, low sodium.

6. Prepare 1 1/2 tsp of ground coriander.

7. It’s 1/2 tsp of ground cinnamon.

8. It’s 1/2 tsp of ground nutmeg.

9. You need 2 tsp of fresh grated ginger, or more if you like.

10. It’s 1/4 cup of half & half, optional.

This creamy parsnip and apple soup recipe has amazing flavor from the combination of curry powder, coriander, cumin and ginger.

Be sure to use fresh curry powder when making this soup.

Not sure if yours is fresh?

Open the jar: the aroma should meet your nose immediately.

Creamy Parsnip and Apple Soup instructions

1. Parsnips usually come in 1 pound bags. Right? WRONG! I found that the weight can be off considerably! Make sure to weigh the bag. Apples - whats medium size? For a woman smaller than your fist. Guys half that size..

2. In a large pot heat butter over med/low and saute shallots until translucent, about 5 min. Stir frequently as not to burn..

3. Add spices and stir frequently for 1 minute..

4. Add parsnips and stir for 1 minutes..

5. Add apples and stir for 1 minute..

6. Turn up heat to high and add broth..

7. When soup begins to boil add fresh grated ginger. Or grate directly over pot..

8. Cover, turn heat down to simmer and simmer for about 25-30 mounted , or until parsnips are fork tender..

9. Uncover soup and let cool before blending..

10. If you have an immersion blender, blend until very, very creamy smooth. If you have a blender, work in small batches until totally and completely smooth. As you blend, if you find the soup is too thick, add a little leftover broth..

11. To make the soup creamier add half and half once the soup has been thoroughly blended..

12. Btw, if you have extra broth, check out my way of saving the leftovers. Flip through my recipes..

Remove from the heat and season with the salt and black pepper.

Blitz until smooth with a stick blender or very carefully in a full size blender.

Whisk in the milk, adding a bit extra if need be, until the soup is of the right consistency.

Roasted Apple and Parsnip Soup - A Creamy Lesson in Seasoning.

As I mentioned in the video, most "bad" soups are the result of under-seasoning.