Apple Parsnip Soup Recipe

Ingredients for Apple Parsnip Soup

• Unsalted Butter
• Granny Smith Apples
• 1 pound parsnips, peeled and diced
• 1 medium onion, chopped
• Ground Coriander
• Chicken Stock
• 1 cup milk
• 1 tablespoon brown sugar
• Ground Black Pepper
• Sea Salt
• Cheese

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.