Parsnip Cream Soup With Caramelized Apples And Parm

Name: Parsnip Cream Soup With Caramelized Apples And Parmesan Crackers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 oz Parmesan cheese, grated; 6 sprigs thyme; 8 oz frozen puff pastry, thawed; 1 None egg yolk; 4 tbsp oil; 5 None shallots, peeled and finely chopped; 2 1/4 lbs parsnips, peeled and chopped coarsely, 1 finely diced and reserved; 1/4 lb potatoes, peeled and cut into small pieces; 5 1/4 cups vegetable stock; 1 cup heavy cream; None Pinch grated nutmeg; 1 None red apple, finely diced; 1 tbsp lemon juice; 2 tsp sugar

Servings: persons

1.5 oz Parmesan cheese, grated
6 sprigs thyme
8 oz frozen puff pastry, thawed
1 None egg yolk
4 tbsp oil
5 None shallots, peeled and finely chopped
2 1/4 lbs parsnips, peeled and chopped coarsely, 1 finely diced and reserved
1/4 lb potatoes, peeled and cut into small pieces
5 1/4 cups vegetable stock
1 cup heavy cream
None Pinch grated nutmeg
1 None red apple, finely diced
1 tbsp lemon juice
2 tsp sugar

1
Preheat the oven to 400u00b0F. To make the crackers, mix the Parmesan cheese and the thyme. Divide the puff pastry into 3 and roll each piece out to about 12 inches long. Cut each piece lengthwise into 4 strips about 3/4 inch wide. Coat each piece with egg yolk and sprinkle them with cheese and thyme. Place the strips on a parchment paper-lined baking sheet and bake for 12-15 min. Cool on a wire rack.
2
To make the soup, heat 3 tbsp of oil in a large saucepan. Saute the shallots with the coarsely chopped parsnips and potatoes for about 5 mins over a medium heat. Add the vegetable stock, bring to a boil, cover and simmer for 20 mins, until the vegetables are soft. Puree the soup with a hand blender. Stir in the cream and nutmeg and season to taste.
3
Mix the diced apples with lemon juice. Heat 1 tbsp of oil in a pan and add the finely diced parsnip and apples. Cook for 3 mins, sprinkle with sugar, stir and saute for another 2 mins, until the sugar caramelizes slightly. Serve the soup in deep bowls sprinkled with parsnip and apple cubes. Serve the crackers on the side.

492

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1.5 oz Parmesan cheese, grated, 6 sprigs thyme, 8 oz frozen puff pastry, thawed, 1 None egg yolk, and more.

Yes, Parsnip Cream Soup With Caramelized Apples And Parmesan Crackers 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 Cream Soup With Caramelized Apples And Parmesan Crackers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions