Roasted Apple-Parsnip Soup

Name: Roasted Apple-Parsnip Soup
Yield: Makes 7 cups
Ingredients: 3 large apples; 1 pound parsnips; 2 leeks; 2 tablespoons extra virgin olive oil; 1 teaspoon salt; ⅛ teaspoon ground white pepper; ⅛ teaspoon ground cayenne pepper; 4 cups vegetable or chicken broth; 4 cups vegetable or chicken broth; 1 cup heavy whipping cream; Crème fraiche or sour cream; Crème fraiche or sour cream; Slivered leeks

Preparation info

Makes
7
cups

Difficulty
Easy

Appears in

Apples

By Julia Rutland

Published 2020

About

Parsnips are available year-round, but they peak during fall and winter. When hit with frost, their starch converts to sugar, but many find the root a little bitter. Apples blend well and add a subtle sweetness that pairs nicely. Save a few pieces of sliced leek for garnish.

Ingredients

3 large apples
1 pound parsnips
2 leeks
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Soup
Gluten-free
Autumn
Winter

Method

Preheat oven to 425°F.

Peel, core, and thickly slice apples. Peel and coarsely chop parsnips. Cut roots from leeks and halve lengthwise. Rinse well and cut into 2-inch pieces.

Combine apples, parsnips, leeks, oil, salt, white pepper, and cayenne pepper in a large bowl,