Honeycrisp Apple and Parsnip Soup Recipe

Name: Honeycrisp Apple and Parsnip Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups diced white onion (1 medium); 1 tablespoon butter; 1 cup sparkling wine; 2 large parsnips, peeled and roughly chopped, about 2 cups; 2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups; 1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups; 1 teaspoon rubbed sage; 2 cups vegetable stock; 1 cup half-and-half; Sea salt and cracked black pepper (to taste); 1/2 cup sliced green onions (to garnish)

Servings: persons

1 1/2 cups diced white onion (1 medium)
1 tablespoon butter
1 cup sparkling wine
2 large parsnips, peeled and roughly chopped, about 2 cups
2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
1 teaspoon rubbed sage
2 cups vegetable stock
1 cup half-and-half
Sea salt and cracked black pepper (to taste)
1/2 cup sliced green onions (to garnish)

1
In a soup pot or Dutch oven, saute onions in butter over medium heat until translucent, and then add wine.
2
Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
3
Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color.
4
Add the stock and reduce heat to medium-low.
5
Bring the stock up to temperature.
6
Slowly add the half-and-half to the warm mixture.
7
Do not allow soup to boil after adding the half-and-half as it could curdle.
8
Using an immersion blender, blend the mixture smooth.
9
Add enough stock or water to achieve the consistency you desire up to another full cup.
10
Garnish with sliced green onion.

128

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 11 ingredients. The key ingredients include: 1 1/2 cups diced white onion (1 medium), 1 tablespoon butter, 1 cup sparkling wine, 2 large parsnips, peeled and roughly chopped, about 2 cups, and more.

Yes, Honeycrisp Apple and Parsnip 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!

Honeycrisp Apple and Parsnip Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions