Cream of Parsnip and Apple Soup
Indulge in the velvety richness of this Cream of Parsnip and Apple Soup, a perfect harmony of earthy sweetness and subtle tang. Crafted with caramelized onions, tender parsnips, and crisp apples like Granny Smith or Honeycrisp, this elegant dish is pureed to silky perfection and enriched with a touch of heavy cream for luxurious texture. Simmered in your choice of chicken or vegetable stock and balanced with aromatic garlic and a hint of white pepper, this soup offers a comforting yet refined flavor profile. Ideal for cold-weather dining or as a stunning appetizer, it’s beautifully finished with fresh thyme and a drizzle of olive oil for an extra layer of sophistication. Ready in under an hour, this easy yet gourmet masterpiece is gluten-free, versatile, and guaranteed to warm your soul!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 4 medium parsnips, peeled and chopped
- 2 medium apples (e.g. Granny Smith or Honeycrisp), peeled, cored, and chopped
- 4 cups chicken or vegetable stock
- 0.5 cups heavy cream
- 1 teaspoon salt
- 0.25 teaspoons ground white pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
- 1 tablespoon olive oil (for drizzling, optional)
Instructions
In a large pot, melt the butter over medium heat.
Add the diced yellow onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the peeled, chopped parsnips and apples to the pot and stir to combine.
Pour in the chicken or vegetable stock and bring to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Cook for 20-25 minutes, or until the parsnips and apples are very tender.
Turn off the heat and let the soup cool slightly. Use an immersion blender to puree the soup until completely smooth. Alternatively, puree the soup in batches in a blender, being careful not to overfill.
Return the blended soup to the pot and stir in the heavy cream. Warm gently over low heat, but do not let it boil.
Season the soup with salt and white pepper, adjusting to taste.
Ladle the soup into bowls and garnish with fresh thyme leaves and a drizzle of olive oil, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 40.9 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 5901 mg | 257% | |
| Total Carbohydrate | 164.1 g | 60% | |
| Dietary Fiber | 37.0 g | 132% | |
| Total Sugars | 67.1 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 271 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2788 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
