Soups

Parsnip Apple Soup

StrongerTogether.coop

Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.

Prep Time

30 minutes

Cook Time

15 minutes

Yield

4 Servings

Ingredients

2 tablespoons vegetable oil
3 cups onion, yellow (diced, medium-sized )
1 1⁄2 pounds parsnip (peeled and diced)
2 cups apple (peeled and diced)
2 teaspoons coriander, ground (ground)
  salt (to taste)
4 cups stock, vegetable
1 cup heavy cream (or milk)
1⁄2 cup parsley, fresh (minced)
  black pepper, ground (to taste)
4 ounces cheese, goat (optional)

Instructions

Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft. Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper. Use a food processor or blender to puree the soup (in small batches if necessary). Season with salt and pepper and serve warm with a small dollop of chèvre on top.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.