Best 7 Apple Parsnip Soup Recipes

ROASTED APPLE AND PARSNIP SOUP

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.

PARSNIP, PEAR, AND APPLE SOUP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
• Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
• Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
• Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
• Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
• Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.

SLOW COOKER PARSNIP AND APPLE SOUP

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.

PARSNIP AND APPLE SOUP

Steps:

• Make soup:
• Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
• Make fried parsnip:
• In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
• Serve soup topped with fried parsnip.

HONEYCRISP APPLE AND PARSNIP SOUP

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.

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.

CREAM OF PARSNIP AND APPLE SOUP

Steps:

• Melt the butter, add the parsnips, apples, onions and sugar.
• Sauté till soft.
• Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
• Pour in the stock slowly, stirring until well mixed.
• Cover and simmer gently for 20 minutes, until the parsnips are tender.
• Taste for seasoning.
• Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
• Garnish with parsley.