Winter Parsnip and Apple Soup

Name: Winter Parsnip and Apple Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1 yellow onion, small, finely chopped; 1 garlic clove, pressed or chopped very fine; 4 parsnips, small, finely chopped; 2 granny smith apples, cored, peeled and finely chopped; 2 (14 ounce) cans chicken broth (or 1 quart chicken stock); 1/2 teaspoon salt; 1/4 teaspoon ground pepper; 2 tablespoons fresh herbs

Submitted by Chef George S.

"Parsnips are often overlooked, but yummy winter vegetable. This soup can be made with spices like cardamon or curry, or herbs like marjoram or tarragon. Make it vegan with vegetable broth instead of chicken. This can be garnished with yogurt or sour cream and fresh herbs if desired. Serve with a green salad and garlic bread."

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Ready In:: 1hr
Ingredients:: 9
Serves:: 4

ingredients

1 tablespoon olive oil
1 yellow onion, small, finely chopped
1 garlic clove, pressed or chopped very fine
4 parsnips, small, finely chopped
2 granny smith apples, cored, peeled and finely chopped
2 (14 ounce) cans chicken broth (or 1 quart chicken stock)
¹⁄₂ teaspoon salt
¹⁄₄ teaspoon ground pepper
2 tablespoons fresh herbs

directions

In a 2 quart pan, saute onions and garlic in olive oil over medium low heat for about 7 minutes until soft and translucent. Do not brown.
Add chicken stock, increase heat and bring to a boil.
Add apples and parsnips, bring to a boil again and reduce heat. Simmer for 45 minutes to an hour, covered, until parsnips and apple are very soft.
With a stick blender of food processor, process until smooth. Taste for salt.
Add herbs or spices and taste. Simmer gently for another 5 minutes.

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RECIPE SUBMITTED BY

Chef George S.

I live in the heart of Oregon's Willamette Valley -- the most beautiful place on earth! I share my home with a friend and way too many cats. I am a licensed massage therapist with an office in my home. My maternal grandfather was a chef, and it is his picture and name I am using. Both sets of grandparents owned (and cooked for) their own restaurants. My parents were awesome cooks. We are slow food advocates. We don't buy out of season or out of region foods, unless there is no alternative (bananas come to mind here). I am so fortunate to live where I do. I can buy all my meat from local farmers (humane practices, no antibiotics or hormones, no feedlot mentality). Oregon produces great artisan cheeses from cows, goats and sheep. Seafood? Dungeness crab season starts this week, and we have fresh salmon, shrimp, scallops, mussels and bottom fish available year 'round. I will match our local fruits and vegetables against any in the world. I can buy organic, locally grown and stone ground flours in the bulk bins of a low-cost supermarket. Oregon wines and specialty beers are a great accompaniment to any meal.

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