This comforting winter soup highlights the delicate, earthy flavor of parsnips balanced with the natural sweetness of apples. A topping of caramelized apple cubes adds a bright, slightly sweet finish that makes each bowl feel elegant yet wholesome. Smooth, silky, and subtly tangy from a splash of vinegar or lemon, this soup is perfect as a cozy starter or light meal on chilly days.
INGREDIENTS:
4 tablespoons butter, divided
3 Fuji apples (about 1 1/2 pounds), peeled, cored, and cut into 1/2-inch cubes
2 cups chopped onions
1 carrot, peeled, chopped
2 pounds parsnips, peeled, chopped
6 cups canned chicken broth
2 cups water
1/2 cup half and half
2 teaspoons white balsamic vinegar (or fresh lemon juice)
Salt and pepper
METHOD:
In a large saucepan, melt 2 tablespoons butter over medium-high heat. Add apples and sauté until golden and caramelized, about 5 minutes. Transfer two-thirds of the apples to a small bowl and set aside for garnish.
Add the remaining 2 tablespoons butter to the saucepan with the apples still in the pan. Stir in onions and carrot and cook until onions soften, about 3 minutes.
Add parsnips, broth, and water. Bring to a boil, then reduce heat, cover, and simmer until vegetables are very tender, about 15–20 minutes.
Remove from heat. Using an immersion blender, purée soup until silky smooth (or carefully purée in batches using a countertop blender).
Return soup to the pot, stir in half-and-half and vinegar (or lemon juice), and reheat gently. Season to taste with salt and pepper.
Ladle soup into bowls and garnish each serving with the reserved caramelized apples.
YIELD: 10 servings
