SLOW COOKER PARSNIP AND APPLE SOUP
Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon
Provided by Taste of Home
Categories Lunch
Time 3h15m
Yield 8 servings (2 quarts).
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges
ROASTED APPLE AND PARSNIP SOUP
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
Time 1h20m
Yield 6
Number Of Ingredients 8
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, Carbohydrate 40.4 g, Cholesterol 27.2 mg, Fat 12.4 g, Fiber 9.3 g, Protein 3.1 g, SaturatedFat 5.3 g, Sodium 92 mg, Sugar 12.3 g
HONEYCRISP APPLE AND PARSNIP SOUP
Here's a creamy, savory and sweet soup that perfectly captures the flavors of fall. Amy Lawrence, and her husband, Justin Fox Burks, the authors of the Chubby Vegetarian blog, brought it to The Times in 2012.
Provided by Tara Parker-Pope
Categories soups and stews, appetizer, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
- Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
- Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 3 grams, Carbohydrate 47 grams, Fat 11 grams, Fiber 9 grams, Protein 5 grams, SaturatedFat 6 grams, Sodium 1202 milligrams, Sugar 22 grams, TransFat 0 grams
APPLE AND PARSNIP SOUP WITH CORIANDER
Steps:
- Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
- Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.
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