Roasted Apple And Parsnip Soup

1. 1

   Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

2. 2

   Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.

3. 3

   Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.

4. 4

   Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.

5. 5

   Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.