Ingrédients pour Apple Parsnip Soup
- 2 tablespoons Unsalted Butter
- 2 pounds Granny Smith Apples, peeled, cored & diced
- 1 pound Parsnips, peeled & diced
- 1 medium Onion, chopped
- 1 teaspoon Coriander Seeds
- 3 cups Chicken Stock (or vegetable stock)
- 1 cup Milk
- 1 tablespoon Brown Sugar
- 1/2 teaspoon Ground Black Pepper, plus fresh crack for serving
- 1 teaspoon Sea Salt
- generous amount of Cheese Crumbles (bleu, roquefort, gorgonzola, or fontina), for garnish
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Comment préparer Apple Parsnip Soup
- Melt 2 tablespoons of butter in a large Dutch oven or stock pot over medium-high heat.
- Add 2 pounds peeled and diced apples, 1 pound peeled and diced parsnips, 1 medium onion (chopped), and 1 teaspoon coriander seeds. Sauté lightly until slightly softened, about 12 minutes.
- Pour in 3 cups of vegetable or chicken stock and 1 cup of milk. Bring to a boil.
- Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender, about 40 minutes. Stir occasionally.
- Carefully remove the soup from the heat. Use an immersion blender to puree the soup directly in the pot, or puree in a regular blender in small batches (be cautious when blending hot liquids).
- Return the pureed soup to the pot.
- Return the soup pot to medium-low heat.
- Stir in 1 tablespoon of brown sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir well until the sugar is dissolved and reheat to serving temperature.
- Serve hot, topped generously with your favorite cheese crumbles (bleu cheese, roquefort, gorgonzola, or fontina are excellent choices).
- Finish each bowl with a fresh crack of black pepper.
- For make-ahead convenience: Prepare the soup a day in advance and store it in a covered container in the refrigerator. Reheat gently in a crockpot or on the stovetop before serving.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
110g
Fat
31g
Carbs
17g
