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Roasted Apple and Parsnip Soup
Roasted Apple and Parsnip Soup
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Indulge in Chef John's cozy roasted apple and parsnip soup, a delightful winter dish bursting with harmonious flavors.
Ingredients:
  • 2 pounds parsnips, peeled and cut into 1/2-inch slices
  • 2 green apples - peeled, cored, and cut into thick slices
  • 2 tablespoons olive oil
  • kosher salt to taste
  • 6 cups chicken broth
  • 1 russet potato, cut into 8 pieces
  • 0.5 cup heavy whipping cream
  • 1 pinch cayenne pepper
Instructions:
  • Preheat the oven to a toasty 450 degrees F (230 degrees C) and prepare a baking sheet with a shiny layer of aluminum foil.
  • Arrange parsnips and apples on the baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Mix well to ensure even coating.
  • Roast in the preheated oven for about 30 minutes until the parsnips and apples are tender and caramelized on the edges.
  • Combine the apple-parsnip mixture, chicken broth, and potato in a large pot. Bring to a boil, then simmer over low heat until potatoes are tender, around 30 minutes.
  • Blend apple mixture with an immersion blender until smooth. Add cream, season with cayenne pepper and salt, and cook until heated through for 2 to 5 minutes.

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