We're in the throes of deep-winter eating and there are definitely some days when it's hard to find cooking inspiration in the produce section. This recipe, which was passed along by a friend, came just in time. The brilliant pairing of apples and parsnips is new and refreshing without being weird.
Like most creamy soups, this soup is ridiculously easy to make and is very satisfying. At the end of the recipe, I've passed along the presentation suggestion of dicing an apple and sprinkling the dice on top right before serving. To be honest, I almost always forget to do any this and end up using all three apples in the soup itself. So far, I haven't had any complaints.
Apple and Parsnip Soup
Makes 6-8 servings
3 Granny Smith apples (about 1-1/2 pounds)
1 tablespoon olive oil
5 large shallots, sliced
About 1-1/4 pounds medium parsnips, peeled and cut into 1/2-inch thick rounds
1-1/4 teaspoons ground coriander
5 cups or more chicken broth
Peel and core two of the apples, then cut them into 1-inch pieces. Heat the oil in a large pot over medium-high heat. Add the shallots and sauté for three minutes. Add parsnips and sauté for three more minutes. Add the apple pieces and coriander and stir for one minute. Add the broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. At this point, if the soup is too thick for your liking, add more broth and return to a simmer.
Allow the soup to cool slightly. Purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired. Return soup to pot and bring to simmer. Season to taste with salt and pepper.
Peel and finely dice the remaining apple. Ladle the soup into bowls. Drizzle with yogurt, sprinkle diced apples on top and serve.
(Image: Tammy Everts)