• 10servings

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, C, D
MineralsNatrium, Fluorine, Magnesium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 tablespoons 60ml Unsalted butter - (1/2 stick)

  2. 3 Fuji apples - (abt 1 1/2 lbs) - peeled, cored,

  3. And cut into 1/2" cubes

  4. 2 cups 125g / 4.4oz Chopped onions

  5. 1 Carrot - peeled, chopped

  6. 2 lbs 908g / 32oz Parsnips - peeled, chopped

  7. 4 cups 948ml Canned low-salt chicken broth

  8. 4 cups 948ml Water

  9. 1/2 cup 118ml Half-and-half

  10. 2 teaspoons 10ml Fresh lemon juice

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  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.

  2. Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; saute 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.

  3. 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.)

  4. Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.

  5. This recipe yields 10 to 12 servings.

  6. Comments; Apples bring a mild sweetness to this rich soup, which can be made a day ahead.


Send feedback