Apple Parsnip Soup
on November 22, 2011
Ingredients
The Soup
- 4 tablespoons unsalted butter
- 1/4 cup sliced garlic
- 1 yellow onion, sliced
- 1 shallot, sliced
- 1/4 bunch sage, tied with string
- Kosher salt to taste
- 2 1/2 pounds parsnips, peeled and cut into large pieces
- 3 apples, peeled and quartered
- Vegetable stock to cover (roughly 2 quarts)
- 1/2 cup heavy cream
The Sauteed Apples
- 1/2 cup sugar
- 1 tablespoon unsalted butter
- 1 crisp apple, peeled and cut into wedges
- Coarse salt
- 10 sage leaves
- 1/4 cup canola oil
Process
The soup
- Melt butter in a large pot. Add garlic, and cook until nutty and light gold. Add onion, shallot, and sage, and cook until the vegetables have softened (about 10 minutes). Season with salt. Add parsnips and apples, and cover with vegetable stock. Season to taste salt.
- Bring to a boil, then reduce heat to a simmer. Cook until parsnips are soft (about 25 minutes). Remove from heat; discard sage. Let soup cool slightly. Working in batches, puree soup in a blender with a small amount of cream each time. Season to taste, and keep warm over low heat.
The apples and sage
- Place sugar in a medium saute pan over low heat. Once sugar melts, whisk in butter. Add the apple, and cook until soft, but with a slight bite (about 5-8 minutes). Season with salt, and keep warm.
- Heat the canola oil in a small saute pan until it registers 350 degrees. Add sage leaves, and fry until crispy (about 15 seconds). Drain on a paper towel-lined plate. Season with salt.
- To serve: Divide soup among bowls. Place 2 apple wedges in each bowl, crumble crispy sage over top. Serve immediately.
Source: SFGate.com via Chef Jamie Lauren. Recommended by Mitzi Mock.
Did you know? The first apple trees were planted by the pilgrims in the Massachusetts Bay colony.
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