A simple winter soup with a few ingredients, the delicate flavor of parsnips shines through and the slightly sweet, caramelized apple garnish adds a delightful finish.
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 butter over medium-high heat. Add apples and saute until they are golden brown and caramelized, about five minutes. Place two-thirds of the apples in a small bowl, and set aside.
Add the remaining 2 tablespoons of butter to the apples in the saucepan, and add the onions and carrot. Sauté this mixture until the onions begin to soften, about 3 minutes.
Add parsnips, chicken broth, and water, and bring to a boil. Cover the saucepan, reduce the heat and simmer until the vegetables are tender, about 15 minutes.
Using a stick blender, purée soup the soup until it is smooth and silky. (Alternately, purée using a blender in several batches until smooth.) Return soup to saucepan and stir in half and half and white balsamic vinegar. Heat gently until hot. Season with salt and pepper.
Top each serving with caramelized apples.
YIELD: 10 servings
