Apple Parsnip Soup with Crème Fraîche

October 31, 2010

I found this recipe in last month’s Cooking Light magazine. It was another “must make” that paired nicely with the chilly weather and Halloween festivities. I modified the recipe slightly by adding about a cup of roasted kabocha (Japanese pumpkin) squash that I had on hand. You could easily add butternut squash to this recipe for more sweetness, body, and flavor.

Ingredients (Cooking Light)- Makes 8 servings

  • 2  tablespoons  olive oil
  • 1  cup  chopped onion
  • 2 1/2  cups  chopped peeled Pink Lady, Gala, or Honey Crisp apples (approx 1 lb)
  • 1  tablespoon  curry powder
  • 1 1/2  teaspoons  grated peeled fresh ginger
  • 1  teaspoon  ground cardamom
  • 1  large garlic clove, chopped
  • 3 1/2  cups  chopped peeled parsnip (about 1 1/2 pounds)
  • 1 carton veggie broth
  • 1  cup  apple cider
  • 1/2  teaspoon  salt
  • 1/8  teaspoon  freshly ground black pepper
  • 8  teaspoons  crème fraîche

Directions

Heat olive oil in a large soup pot (or Dutch oven) over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip (and butternut squash if you decide on it), veggie broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.

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To blend the ingredients for a thinner, soup-like consistency, you have a couple of options. One option is to use a traditional blender. If you decide on that, follow these directions: Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture.

Another option, the option that I chose, is to simply blend the ingredients in the pot on the stovetop by using an immersion blender. I highly recommend this method. It’s must simpler and saves on cleanup. Simply submerge the hand held immersion blender into the pot and blend until the mixture is as smooth as you like.

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Season with a bit of salt and pepper. Ladle soup into bowls and top with a dollop of crème fraîche (and a few roasted pumpkin seeds if you have them on hand). Serve with a good baguette.

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Below is the nutritional info per serving as published in Cooking Light.

Nutritional Information

Calories:
136
Fat:
5.6g (sat 1.6g,mono 2.6g,poly 0.6g)
Protein:
1.8g
Carbohydrate:
21.2g
Fiber:
4.2g
Cholesterol:
5mg
Iron:
0.7mg
Sodium:
381mg
Calcium:
30mg
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  1. Irish Potato- Parsnip Cakes
  2. Cheesy Apple and Onion Soup
  3. Creamy Cauliflower and Potato Soup
  4. Broccoli Beer Cheese Soup with Mustard Croutons
  5. Thai Butternut Soup

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