Zee Creamy Parsnip Soup With Zee Granny Smith Apples |
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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Cooking Pleasures' magazine based on a French soup. For added richness, substitute whipping cream for some of the whole milk. A good loaf of crusty bread would be most appropos! Be my guest and play around with the apple cider/vegetables stock proportions;-I did. Ingredients:
4 cups parsnips, peeled and cubed |
2 cups apple cider |
1 1/2 cups fresh vegetable stock |
1/4 cup butter |
2 granny smith apples, peeled, seeded, and coarsely chopped |
1 tablespoon cognac (optional) |
2 cups whole milk |
1/2 teaspoon salt |
1/8 teaspoon white pepper |
1 tablespoon fresh lemon thyme, minced |
Directions:
1. In a large stock pot, place the parsnips, apple cider and vegetable stock. Bring to boil over medium-high heat. Reduce heat to medim, simmer uncovered 20 minutes or until the parsnips are fork-tender.
2. In a saute pan, melt the butter over low heat. Add the chopped Granny Smith apples; cooking 5 minutes. Add the cognac if using, cook another 12-15 minutes or until the apples are lighty browned and tender; stirring occasionally.
3. Transfer the apple mixture to the pot with the parsnips. Add in the milk, salt, and white pepper. Using an immersion blender, blend until smooth.
4. Cook soup, without burning, until heated through completely.
5. Garnish with the lemon thyme.
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