PARSNIP AND APPLE SOUP RECIPES

PARSNIP AND APPLE SOUP RECIPE | MYRECIPES

Parsnip and Apple Soup Recipe | MyRecipes image

For convenience, you can prepare the soup up to two days ahead and chill. Reheat and garnish just before serving. Tangy yogurt and smoky bacon provide a nice counterpoint and finishing touch.

Provided by David Bonom

Total Time 55 minutes

Yield Serves 8 (serving size: 1 cup)

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
5 cups chopped peeled parsnip (about 2 pounds)
3 cups chopped peeled Fuji apple (about 1 pound)
1?½ cups chopped onion
2 teaspoons chopped peeled fresh ginger
1?½ teaspoons ground coriander
½ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon ground white pepper
2 garlic cloves
3 cups no-salt-added chicken stock (such as Swanson)
2 cups water
1 tablespoon cider vinegar
½ cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
2 bacon slices, cooked and crumbled

Steps:

Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.
Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.

Nutrition Facts : Calories 154 calories, CarbohydrateContent 26.3 g, CholesterolContent 10 mg, FatContent 4.1 g, FiberContent 5.8 g, ProteinContent 4.8 g, SaturatedFatContent 2.2 g, SodiumContent 235 mg

ROASTED APPLE AND PARSNIP SOUP RECIPE | ALLRECIPES

Roasted Apple and Parsnip Soup Recipe | Allrecipes image

Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it's the perfect vehicle for tasting the effects of salt on food. Garnish with croutons, crumbled blue cheese, and chives.

Provided by Chef John

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Total Time 1 hours 20 minutes

Prep Time 15 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 8

Ingredients

2 pounds parsnips, peeled and cut into 1/2-inch slices
2 green apples - peeled, cored, and cut into thick slices
2 tablespoons olive oil
kosher salt to taste
6 cups chicken broth
1 russet potato, cut into 8 pieces
1 pinch cayenne pepper
½ cup heavy whipping cream

Steps:

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

Nutrition Facts : Calories 273.1 calories, CarbohydrateContent 40.4 g, CholesterolContent 27.2 mg, FatContent 12.4 g, FiberContent 9.3 g, ProteinContent 3.1 g, SaturatedFatContent 5.3 g, SodiumContent 92 mg, SugarContent 12.3 g

More about "parsnip and apple soup recipes"

PARSNIP AND APPLE SOUP | NATIONAL TRUST

Sweet, creamy parsnip combined with the sharp tang of apples, a combination of two great seasonal items which works so well. The perfect pairing for Britain’s autumn harvest.
From nationaltrust.org.uk

Remove the saucepan from the heat and leave to cool. Drizzle the oil over the soup when you serve.

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PARSNIP AND APPLE SOUP RECIPE - OLIVEMAGAZINE

Make the most of parsnip season by combining with apples in this rich and creamy soup. Serve with crusty bread for a warming lunch or starter
From olivemagazine.com
Total Time 50 minutes
Category Healthy
Calories 302 calories per serving

Melt the butter in a pan and add the finely chopped onion and a pinch of salt, and cook for 10 minutes until soft. Tip in the chopped cloves of garlic, chopped parsnips and chopped apples, and cook for 5 minutes, tossing in the butter, before pouring in the chicken stock and simmering for 30 minutes until the parsnips are completely soft. Use a stick blender to whizz until completely smooth. Stir through the crème fraîche, blend briefly again and spoon into bowls, then swirl in a little more crème fraîche, snip over some chives and a sprinkle of black pepper.

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APPLE PARSNIP SOUP RECIPE - FOOD.COM

This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.
From food.com
Reviews 5.0
Total Time 1 hours 15 minutes
Calories 323.5 per serving

NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.

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PARSNIP AND APPLE SOUP | SAINSBURY'S RECIPES

Velvety smooth and filling, this parsnip and apple soup is comfort food at its warming best
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 106 calories per serving

Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Make up 1 litre of stock and pour into the saucepan. Bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.

Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.

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PARSNIP AND APPLE SOUP | SAINSBURY'S RECIPES

Velvety smooth and filling, this parsnip and apple soup is comfort food at its warming best
From recipes.sainsburys.co.uk
Total Time 40 minutes
Calories 106 calories per serving

Heat the oil in a large saucepan, add the onion and cook for 5 minutes or until soft. Add the parsnips, potatoes, apples and rosemary and stir to heat through. Make up 1 litre of stock and pour into the saucepan. Bring to a simmer. Cover and cook for 25 minutes or until the vegetables are tender.

Use a hand blender to purée the soup until velvety smooth. Stir in the milk and heat through. Set aside half of the soup for freezing.

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PARSNIP AND APPLE SOUP RECIPE | MYRECIPES

From Sunset reader Louise Galen, West Hollywood, CAIf you're not a fan of fruit-based soups, you could easily substitute potatoes or more parsnips for the apples with equally delicious results.
From myrecipes.com
Reviews 2.5
Total Time 30 minutes
Calories 320 calories per serving

Note: Nutritional analysis is per serving.

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CURRIED PARSNIP & APPLE SOUP RECIPE | EATINGWELL

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. Serve with flatbread or whole-wheat rolls.
From eatingwell.com
Reviews 4.2
Total Time 1 hours 5 minutes
Category Healthy Soup Recipes
Calories 303 calories per serving

Puree the soup in the pot with an immersion blender until smooth. (Alternatively, blend the soup in batches in a blender with the lid slightly ajar. Use caution when blending hot liquids. Return the soup to the pot.) Add lemon juice, salt and pepper. Serve with dollops of yogurt swirled on top, garnished with pinches of coriander.

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SLOW COOKER PARSNIP AND APPLE SOUP RECIPE: HOW TO MAKE IT

Here's a light, lovely soup ideal for the first course at your next special dinner. You'll love the harmony of fall flavors. —Shelly Bevington, Hermiston, Oregon
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Reviews 5
Total Time 03 hours 15 minutes
Category Lunch
Calories 61 calories per serving

Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

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SPICED PARSNIP AND APPLE SOUP RECIPE | DELICIOUS. MAGAZINE

Parsnip and apple are a marriage made in heaven, especially when combined in this soup recipe. A great festive starter or winter lunch. Or, if you’re after something creamier and more decadent, then see this truffled parsnip soup.
From deliciousmagazine.co.uk
Reviews 5
Total Time 1 hours 20 minutes
Cuisine British recipes
Calories 143kcals per serving

To serve, stir in the crème fraîche. Serve in warm bowls, garnished with a little more crème fraîche and chopped chives.

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PARSNIP SOUP WITH CARAMELIZED APPLES RECIPE | BON APPÉTIT

Parsnip Soup with Caramelized Apples Recipe
From bonappetit.com
Reviews 4.4

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

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APPLE AND PARSNIP SOUP - JAMIE GELLER

Apple and parsnips pair perfectly in this balanced, flavorful, warming soup.
From jamiegeller.com
Total Time 45 minutes

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PARSNIP, PEAR, AND APPLE SOUP RECIPE | ALLRECIPES

I adapted this recipe from some I had seen online, making it heartier and more to my family's taste. The blend of parsnips and fruits make such a satisfying, flavorful combination. Serve with a dollop of plain yogurt or sour cream.
From allrecipes.com
Reviews 5
Total Time 1 hours 15 minutes
Category Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes
Calories 374.6 calories per serving

Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

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PARSNIP AND APPLE SOUP RECIPE - BBC FOOD

Method. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two ...
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PARSNIP AND APPLE SOUP RECIPE | EPICURIOUS

Aug 20, 2004 · Step 1. Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, …
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PARSNIP AND APPLE SOUP RECIPE - GREAT BRITISH CHEFS

print recipe. 1. Start the parsnip and apple soup by peeling and quartering the parsnips, ensuring you remove any woody centres. Peel and finely chop the onion, then peel, core and quarter the apples. 500g of parsnip. 1 onion. 2 Granny Smith apples. 2. Heat the butter in a heavy-based saucepan until it starts to foam.
From greatbritishchefs.com

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PARSNIP AND APPLE SOUP RECIPE | EPICURIOUS

Oct 07, 2004 · Step 1. Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and ...
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PARSNIP AND APPLE SOUP RECIPE | BON APPÉTIT

Sep 30, 2004 · Parsnip and Apple Soup Recipe. Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat.
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APPLE, PARSNIP & CHEDDAR SOUP - FOOD | DRINK | RECIPES

Method. 1, Put a large saucepan on a medium heat and add the butter and olive oil. Add the onions with a pinch of salt and sauté for 10 minutes, stirring occasionally, until they start to soften and colour. Add the chopped parsnips, apples and paprika and fry for 2 minutes, then add the stock and 250ml water.
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CURRIED PARSNIP & APPLE SOUP — CLODAGH MCKENNA

Nov 23, 2021 · 1. Melt the butter in a saucepan over a low heat. Once the butter has melted, stir in the onion, garlic, potato, parsnips and apple. Season with salt and pepper. Cover and cook for 10 minutes, stirring occasionally until the parsnips and apple are tender. 2.
From clodaghmckenna.com

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