There’s nothing like a brisk Autumn day to make a nice hot creamy soup sound like a grand idea – so out of the fridge comes some of the loot from this weeks CSA box! Parsnips, a couple potatoes, and onion, it’s looking like a good start. We had some of the organic Apples we sell on the farm store hanging around too – so here’s what we made.
Parsnip Apple Soup!
First thing, chop the onion up and throw it in a 4 quart stock pot along with at least 2 Tablespoons of Butter (I confess I used more). Cook on low heat until the onions start to turn translucent. While you’re waiting for the onions, grab a vegetable peeler and peel the Apples, Parsnips, and Potatoes. Core and dice the Apple and add it to the onions. Then dice the potatoes, and chop up the parsnips, add them to the stock pot and cover the mixture liberally with chicken or vegetable broth – it should take at least 2 cups of broth. If you have some white wine hanging around – go ahead and add that too!
Bring the mixture to a boil and then reduce to a simmer for about 20 minutes, until the Parsnips and Potatoes are soft. At this point an immersion blender comes in really handy – just remove from the heat add a half a cup of cream (ok a little more never hurt). Then dip the immersion blender in the stock pot and blend away! Dont forget to add salt and pepper!
If you don’t have an immersion blender in the kitchen, you can still blend this soup in a traditional blender – just carefully transfer the cooked mixture in small batches to the blender, puree it up, and add the cream at the end.
Parsnips, Apples, Onion, Potatoes
Here’s the ingredient list:
2 Tablespoons Butter – at least 🙂
One good sized Onion chopped
2 Apples peeled, cored, and chopped
about a pound of Parsnips – peeled and chopped
2 Medium Potatoes, peeled and cubed
2-3 cups of Chicken or Vegetable Broth
1/2 cup (at least) of Heavy Cream
Salt and Pepper
Variations: Add Leeks and/or Butternut Squash. Cut vegetables into smaller more uniform pieces and serve un-pureed without the cream.
