Parsnip And Apple Soup Recipe

Name: Parsnip And Apple Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 5 cups chopped peeled parsnip (about 2 pounds); 3 cups chopped peeled Fuji apple (about 1 pound); 1 1/2 cups chopped onion; 2 teaspoons chopped peeled fresh ginger; 1 1/2 teaspoons ground coriander; 1/2 teaspoon ground cumin; 1/2 teaspoon kosher salt; 1/4 teaspoon ground white pepper; 2 garlic cloves; 3 cups no-salt-added chicken stock (such as Swanson); 2 cups water; 1 tablespoon cider vinegar; 1/2 cup plain low-fat yogurt; 2 tablespoons chopped fresh flat-leaf parsley; 2 bacon slices, cooked and crumbled

Servings: persons

2 tablespoons unsalted butter
5 cups chopped peeled parsnip (about 2 pounds)
3 cups chopped peeled Fuji apple (about 1 pound)
1 1/2 cups chopped onion
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 garlic cloves
3 cups no-salt-added chicken stock (such as Swanson)
2 cups water
1 tablespoon cider vinegar
1/2 cup plain low-fat yogurt
2 tablespoons chopped fresh flat-leaf parsley
2 bacon slices, cooked and crumbled

1
Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); saute 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.
2
Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 5 cups chopped peeled parsnip (about 2 pounds), 3 cups chopped peeled Fuji apple (about 1 pound), 1 1/2 cups chopped onion, and more.

Yes, Parsnip And 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.

Parsnip And Apple Soup

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