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: 1 large boiling potato; 2 parsnips (about 1/2 pound), peeled and chopped fine; 3 shallots, chopped fine (about 1/4 cup); 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine; 2 tablespoons chopped fresh parsley leaves; 1/2 stick (1/4 cup) unsalted butter; 2 to 2 1/2 cups chicken broth; 1 cup apple cider or juice; 1/2 cup heavy cream; vegetable oil for deep-frying parsnip; 1 parsnip, peeled and cut into thin strips

Servings: persons

1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream
vegetable oil for deep-frying parsnip
1 parsnip, peeled and cut into thin strips

1
Peel potato and cut into 1/4-inch dice.
2
In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes.
3
Add broth and simmer, covered, 20 minutes, or until vegetables are very soft.
4
In a blender puree mixture in batches and transfer to a large saucepan.
5
Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through.
6
Keep soup warm.
7
In a heavy saucepan heat 1 inch oil to 360F.
8
on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain.
9
Season fried parsnip with salt.
10
Serve soup topped with fried parsnip.

340

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 11 ingredients. The key ingredients include: 1 large boiling potato, 2 parsnips (about 1/2 pound), peeled and chopped fine, 3 shallots, chopped fine (about 1/4 cup), 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine, 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.

That's it — enjoy your meal!

Parsnip and Apple Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions