Parsnip Apple Soup
Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.
Ingredients
- 2 T vegetable oil
- 3 C diced yellow onion (1 medium onion)
- 1½ lbs parsnips peeled and diced
- 2 C peeled and diced apple
- 2 t ground coriander
- salt
- 4 C vegetable broth
- 1 C heaby cream or milk
- ½ C minced parsley
- ground black pepper
- 4 oz chevre (optional)
Instructions
- Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft. Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.