Parsnip-Apple Soup

This soup should balance the sweet taste of parsnips with the tartness of the apple. If it is little too acidic, add a TBS of maple syrup at the end to mellow it out - not tart enough, add the cider vinegar. If you prefer a thicker soup, place a dollop of creme fraiche on the bottom of the bowl before adding the soup to give it a bit more body. Throwing a diced potato in with the parsnips and apples would thicken it as well.

Ingredients:

  • 1 pound parsnips - peeled and diced

  • Juice of 1 lemon

  • 2 Tbs olive oil

  • 2 Tbs butter

  • 6 shallots - diced

  • 4 tart apples - peeled and diced

  • 1 cup cider

  • 8 cups vegetable stock (homemade or store bought - chicken stock would be fine too)

  • Salt and pepper to taste

  • Pinch of nutmeg

  • 1 tsp cider vinegar (optional)

  • 1 Tbs maple syrup (optional)

Directions:

  1. Put the diced parsnips in a bowl, and cover with water. Add the lemon juice. Let them sit as you prepare the rest of the ingredients. When you are ready to make the soup, drain the parsnips.

  2. Heat the olive oil and butter in a large, heavy soup pot or dutch oven. Add the shallots and saute until translucent, 5-10 minutes.

  3. Add the parsnips and the apples, and saute for another 10 minutes. Add the cider, and cook uncovered for 5 minutes.

  4. Add the vegetable stock, and bring to a boil. Cover and simmer for 40 minutes.

  5. Add the salt, pepper and nutmeg.

  6. Puree the soup in a blender, food processor or with an immersion blender. Taste the soup. If it is very tart, stir in 1 Tbs of maple syrup. If it needs more acidity, add the cider vinegar right before serving.

  7. Before serving, place a spoonful of plain yogurt, creme fraiche or labne at the bottom of the bowl. Ladle the soup over the top. Serve with homemade croutons or toasted seeds.