Jewish•healthy

Parsnip and Apple Soup

A creamy, slightly sweet parsnip and apple soup for Fall!

Ingredients

Quantities are shown as originally provided.

1 Tablespoon extra virgin olive oil
1 Tablespoon butter (unsalted)
1/3 cup celery (small diced)
1/3 cup white onions (small diced)
Black pepper
Kosher salt
4 cups parsnips (peeled and cut into 1/4 inch rounds. Reserve some cut into 1/8 inch rounds for frying)
3 green apples (diced into 1/4 inch pieces. Reserve some for garnish.)
2 cups vegetable broth
1 cup apple juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
2 cups vegetable oil
1/2 cup heavy cream

1
To make the soup, heat a large pot over medium heat. Add olive oil and butter and heat.
2
Then add the onion and celery and a pinch of salt and pepper and cook until veggies are soft, about 3 minutes.
3
Then add parsnips and cook for 5 minutes, stirring often.
4
Then add in apples and cook for 2 more minutes.
5
Add vegetable broth, apple juice and spices. Bring to a boil, lower to a simmer and cook until the veggies are very tender, about 45 minutes.
6
Meanwhile, heat up vegetable oil in a small saucepan to 350 degrees F. Fry parsnip rounds 3-5 minutes until golden brown, flipping halfway through. Remove with a slotted spoon and salt.
7
Once the parsnips and apples are very tender, transfer the soup mixture to the food processor. Blend until smooth, then strain through a fine mesh strainer into a heat-proof bowl. Repeat until all of the soup is blended.
8
Pour the pureed soup back into the pot and set over medium heat. Stir in the heavy cream. Bring to a boil to heat through, then season with salt and pepper to taste. Remove from heat.
9
Garnish crispy parsnip chips and diced green apples!