FoodReference.com  (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

Home   |   Articles   |   Food_Trivia   |   Today_in_Food History   |   Food_Timeline   |   RECIPES   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food Festival_&_Events

You are here > Home > Recipes

 

FREE Magazines and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

CULINARY SCHOOLS and
COOKING CLASSES

More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

PARSNIP AND APPLE SOUP WITH THYME

300 Sensational Soups
by Carla Snyder & Meredith Deeds


Parsnips and tart apple make a surprisingly good team in this fresh from the orchard soup that tastes great hot or cold.
Serves 6



Ingredients

• 1/4 cup unsalted butter 1 onion, sliced 1/2 tsp salt
• 1 Ib parsnips, sliced 1 Ib sweet-tart apples (such as Braeburn, Mutsu or Crispin), peeled and diced
• 1 baking potato, peeled and diced
• 2 cups unsweetened apple cider or apple juice
• 2 cups chicken stock
• 1/2 cup whipping (35%) cream
• 2 tsp cider vinegar
• 1 tsp minced fresh thyme
• Freshly ground black pepper Sprigs of fresh thyme (optional)


Directions

1.
In a large pot, melt butter over medium heat. Add onion and saute until softened, about 6 minutes. Add salt and saute for 1 minute. Add parsnips and apples; saute for about 3 minutes to warm them up. Add potato, cider and stock; bring to a boil. Reduce heat and simmer until parsnips and potato are tender, about 20 minutes.

2. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and stir in cream, vinegar and thyme. Reheat over medium heat, stirring often. Season with salt and pepper to taste.

3. Ladle into heated bowls and garnish with thyme sprigs, if desired.


Tips
If you want to serve this soup cold, transfer it to a bowl, cover and refrigerate for 3 hours. Serve in chilled bowls.
If serving the soup chilled, it may be necessary to thin it with a little extra chicken stock to achieve the desired texture.
 

RELATED RECIPES

  Home   |   About & Contact   |   Recipes Index   |   Kitchen Tips   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2023  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

Popular Pages