Parsnip & Apple Soup

by Gavan on March 8, 2008

RECIPE
Makes a big ol’ batch

1 med. leek – white part only, washed and chopped
1 1/2 tbsp. olive oil
3 med. parsnips – peeled, coarsely chopped
4 1/2 cups chicken or veg broth (organic if poss.)
small bunch fresh thyme
2 gala apples (or Fuji, red)-peeled, chopped
S&P to taste

DIRECTIONS:

Start by sauteing the leeks in olive oil for 5 mins. on low-med.heat. DO NOT BROWN. Add parsnips and saute for additional 5-10 mins. or until they begin to soften. Add in 2 cups broth and thyme, bring to a boil. Once boiled reduce to a simmer and partially cover with lid for 25 mins. Check to ensure parsnips are cooked with a fork. Remove thyme sprigs and discard.
Blend in batches along with apples.

NOTE: Don’t over-fill blender with hot liquid as it will expand when blended. Puree the soup with an additional 2 1/2 cups of broth until smooth.
Taste & season with S&P.

Easy peasy and damn tasty!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

JennDZ - The Leftover Queen March 10, 2008 at 9:26 am

Oh how I wish I liked parsnips – I have tried and tried and tried…maybe this soup….

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