Forktionary

Apple Parsnip Soup Recipe

Warm up your winter with this elegant and utterly delicious Apple Parsnip Soup! Inspired by Bon Appetit, this recipe gets a cozy upgrade with milk and brown sugar, topped with a sensational cheesy crumble. Perfect as a sophisticated first course or a light yet satisfying main. This recipe is easy to make ahead, ensuring a stress-free holiday or weeknight meal.

Prep Time 20 mins
Cook Time 75 mins
Calories 323.5 kcal
Protein 12g
Rating 5.0 (2 Reviews)
Apple Parsnip Soup 77

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make Apple Parsnip Soup

  1. Melt 2 tablespoons of butter in a large Dutch oven or stock pot over medium-high heat.
  2. 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.
  3. Pour in 3 cups of vegetable or chicken stock and 1 cup of milk. Bring to a boil.
  4. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender, about 40 minutes. Stir occasionally.
  5. 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).
  6. Return the pureed soup to the pot.
  7. Return the soup pot to medium-low heat.
  8. 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.
  9. Serve hot, topped generously with your favorite cheese crumbles (bleu cheese, roquefort, gorgonzola, or fontina are excellent choices).
  10. Finish each bowl with a fresh crack of black pepper.
  11. 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

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner American Healthy Vegetarian Gluten Free Fall Recipes Holiday Recipes One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Soups Stews Vegetables 4 Hours Or Less