Apple-Parsnip Soup |

Apple-Parsnip Soup

Marlene Maurer, Lakewood, Colo.

  • 2 Tbsp. olive oil
  • 1 c. chopped onion
  • 2 1/2 c. chopped peeled Pink Lady apple
  • 1 Tbsp. curry powder
  • 1 1/2 tsp. grated peeled fresh ginger
  • 1 tsp. ground cardamon
  • 3 1/2 c. chopped peeled parsnip (about 1 1/2 pounds)
  • 4 c. fat-free, lower-sodium chicken broth
  • 1 c. apple cider
  • 1/2 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 8 tsp. creme fraiche

Heat olive oil in a Dutch oven over medium heat.

Add onion; cook 5 minutes or until tender, stiring frequently.

Add apple and the next 4 ingredients (through garlic).

Cook one minute, stirring constantly.

Add parsnip, chicken broth and apple cider; bring to a boil.

Cover, reduce heat and simmer for 30 minutes or until parsnip is tender.

Place half of parsnip mixture in a blender.

Remove center piece of blender lid to allow steam to escape.

Secure lid on blender and place a clean towel over opening in blender lid.

Blend until smooth and pour into a large bowl.

Repeat the procedure with the remaining parsnip mixture.

Stir in salt and pepper.

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