5 Star Parsnip Apple Soup Recipe

Name: 5 Star Parsnip Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Butter; 1/2 Vidalia or other sweet onion, chopped; 1 Shallot, minced; 1 pound Parsnips, peeled & thinly sliced; 4 Cortland or Granny Smith apples, peeled & chopped; 1 1/2 cups Riesling or Gewurztraminer wine; 1 1/2 cups Apple Cider; 4 cups Unsalted Chicken Stock; 1 Bouquet Garni ( 1 crushed cinnamon stick, 2 allspice berries, 2 whole cloves) in cheesecloth; 1 pinch Cardamom; 1 cup Heavy Cream; Salt & White pepper, to taste

Servings: persons

1/2 cup Butter
1/2 Vidalia or other sweet onion, chopped
1 Shallot, minced
1 pound Parsnips, peeled & thinly sliced
4 Cortland or Granny Smith apples, peeled & chopped
1 1/2 cups Riesling or Gewurztraminer wine
1 1/2 cups Apple Cider
4 cups Unsalted Chicken Stock
1 Bouquet Garni ( 1 crushed cinnamon stick, 2 allspice berries, 2 whole cloves) in cheesecloth
1 pinch Cardamom
1 cup Heavy Cream
Salt & White pepper, to taste

1
Peel and thinly slice the parsnips. You want to look for small to medium sized evenly shaped parsnips. (They look like white carrots.) The larger ones take on a 'woodsy' taste.
2
Peel and chop the apples into about 1/4 inch dice. Chop the onion and shallot.
3
In a medium sized saucepan, melt the butter. Add the onion and shallot. Sweat them- (very low heat, do not brown) until translucent.
4
Add the wine and cider, then the Parsnips and apples and the Bouquet Garni. (* you can put the spices into a tea ball if you don't have cheesecloth.) Cook until tender. DO NOT BROWN. Reduce by about 70%.
5
Add the stock and simmer for about 30 minutes. Remove the Bouquet Garni. Puree until smooth. Stir in the cream. Season to taste with white pepper and salt.
6
** If you don't have whole spices, you can use 2 pinches of Ceylon Cinnamon and Cardamom, 1 pinch each cloves & allspice. About 1/4 tsp. white pepper. I would add them when you are sweating the onion and shallot.
7
Garnish with crushed hazelnuts or chives. Crumbled bacon is a nice choice too.

1009

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup Butter, 1/2 Vidalia or other sweet onion, chopped, 1 Shallot, minced, 1 pound Parsnips, peeled & thinly sliced, and more.

Yes, 5 Star Parsnip Apple Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

5 Star Parsnip Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions