Oct 07, 2015 04:00PM ● Published by Cate Reynolds
This soup is the perfect comfort dish for fall with a hint of spice and a subtle sweetness. The base is blend of onion, apples, fresh ginger, curry powder, cardamom, garlic, parsnip, chicken broth, and apple cider. This dish requires 21 minutes of hands-on time and a total time of 50 minutes. If you can’t get a hold of Pink Lady apples, use Fuji or Spartan apples instead. If you can’t get a hold of crème fraiche sour cream works just as well. I used sour cream, but mixed it with a little half-and-half to achieve a similar consistency. I served it with a few slices of rosemary boule on the side.
Ingredients – Serves 8
- 2 tablespoons olive oil
- 1 cup chopped onion
- 2 ½ cups chopped peeled Pink Lady apple (about 1 pound)
- 1 tablespoon curry powder
- 1 ½ teaspoons grated peeled fresh ginger
- 1 teaspoon ground cardamom
- 1 garlic clove, chopped
- 3 ½ cups chopped peeled parsnip (about 1 1/2 pounds)
- 4 cups fat-free, lower-sodium chicken broth
- 1 cup apple cider
- ½ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 8 teaspoons crème fraîche
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
2. Place half of 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. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about ¾ cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.
“Apple-Parsnip Soup.” Cooking Light: Soups & Stews, 100 Easy + Comforting Recipes. Time Inc. Lifestyle Group. 2015. Print.