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Apple & Parsnip Soup

Ingredients


1 - 1 package (32-ounces) chicken broth

2 - 2 cups water

3 - 1 tbsp olive oil

4 - 2 large shallots, finely chopped (1/2 cup)

5 - 1 stalk celery, finely chopped

6 - 2 lbs. (4 to 6 medium) McIntosh or Braeburn apples, peeled, cored, and chopped

7 - 1 lbs. parsnips, peeled and chopped

8 - ¼ tsp. dried thyme

9 - ½ tsp. salt

10 - ¼ tsp. ground black pepper

11 - Roasted, hulled pumpkin seeds, for garnish


Instructions


1 - In covered 2-quart saucepan, heat chicken broth and water to boiling over high heat.


2 - Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat.


3 - Add shallots and celery, and cook about 5 minutes or until softened and lightly browned.


4 - Add apples, parsnips, thyme, salt, and ground black pepper, and cook 1 minute.


5 - Add hot broth mixture to saucepot; cover and heat to boiling over high heat.


6 - Reduce heat to low and simmer, covered, 6 to 7 minutes or until parsnips are very tender.


7 - Spoon one-third of apple mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.


8 - Pour puree into bowl. Repeat with remaining mixture. Return to saucepot to reheat.


9 - Garnish with pumpkin seeds to serve.