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Shelby on 3.21.2012
This soup has a great combination of flavors! I added 1 Tbsp. of honey along with the spices as well.
Creamy Apple Parsnip Soup
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Description
This soup screams Fall, incorporating apples and parsnips, and potatoes. Flavors are unusual and complex. Texture is creamy and divine.
Ingredients
- 2 Tablespoons Unsalted Butter
- 1 whole Large Leek, (white And Pale Green Part Only), Trimmed, Halved Lengthwise, Washed Well, And Chopped Fine
- 1 pound Parsnips, Trimmed, Peeled, And Cut Crosswise Into 1-inch Pieces
- 3 whole Medium Apples, Peeled, Cored, And Cut Into 1-inch Pieces
- 1 whole Baking Potato, Peeled And Cut Into 1-inch Pieces
- 32 ounces, fluid Reduced Sodium Chicken Stock
- 2 cups Water
- ½ cups Half-and-half
- ¼ teaspoons Nutmeg
- ¼ teaspoons Cinnamon
- Salt And Pepper
Preparation
Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 3 minutes.
Add parsnips, apples, potato, broth, and water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.
Working in batches, puree soup in a blender until smooth. Return it to the pot; stir in half-and-half. Season with nutmeg, cinnamon, salt and pepper. Ladle into bowls and enjoy!
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