Slow Cooker Parsnip And Apple Soup Food

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SLOW COOKER PARSNIP AND APPLE SOUP



Slow Cooker Parsnip and Apple Soup image

Here's a light, lovely soup ideal for a first course at your next special dinner. You'll love the harmony of fall flavors. -Shelly Bevington, Hermiston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 3h15m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

2 medium tart apples, chopped
2 cups chopped parsnips
1 cup thinly sliced fresh carrots
1/2 cup chopped onion
2 cans (14-1/2 ounces each ) vegetable broth
2 cups water
2 teaspoons cider vinegar
1-1/2 teaspoons minced fresh rosemary, plus more for topping
1/2 teaspoon salt
1/4 teaspoon pepper
Fresh cracked pepper, optional

Steps:

  • Combine all ingredients in a 4- or 5-qt. slow cooker. Cook, covered, until parsnips are tender, 3 hours. If desired, top with additional minced rosemary and cracked pepper.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 454mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

PARSNIP AND APPLE SOUP



Parsnip and Apple Soup image

Categories     Soup/Stew     Potato     Appetizer     Apple     Leek     Parsnip     Fall     Shallot     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 4 cups

Number Of Ingredients 13

For soup
1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream
For fried parsnip
vegetable oil for deep-frying parsnip
1 parsnip, peeled and cut into thin strips

Steps:

  • Make soup:
  • Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender purée mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm.
  • Make fried parsnip:
  • In a heavy saucepan heat 1 inch oil to 360°F. on a deep-fat thermometer and fry parsnip strips in batches until golden brown, transferring with a slotted spoon to paper towels to drain. Season fried parsnip with salt.
  • Serve soup topped with fried parsnip.

APPLE PARSNIP SOUP



Apple Parsnip Soup image

This soup is absolutely delicious and makes an elegant first course for a wintertime dinner. This is my own recipe, modified from one found in Bon Appetit with the addition of milk and brown sugar, and my favorite, the cheese crumbles on top.

Provided by PainterCook

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

4 tablespoons unsalted butter
4 medium granny smith apples, peeled, cored and sliced
1 1/2 lbs parsnips, peeled and sliced
1 large onion, chopped
1 1/2 teaspoons fresh ground coriander
3 cups chicken stock or 3 cups vegetable stock
1 cup milk
3 tablespoons brown sugar
1/2 teaspoon ground black pepper
1 teaspoon sea salt
cheese, crumbles

Steps:

  • Melt butter in large Dutch oven or stock pot over medium-high heat. Add apples, parsnips, onion, and coriander and saute lightly until slightly softened, about 12 minutes.
  • Add the 3 cups stock and 1 cup milk and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender--about 40 minutes.
  • Remove soup from heat and puree in the pot with an immersible blender, or, puree soup in a blender in small batches. Return soup to pot.
  • Return soup pot to medium-low heat. Add brown sugar, salt, and pepper, stir well to dissolve sugar, and reheat to eating temperature. Serve with cheese crumbles on top. Bleu cheese, roquefort, gorgonzola and fontina cheeses all taste delicious paired with this soup. Crack a bit more black pepper on each bowlful before eating.
  • NOTE: This soup keeps well. You can make it a day ahead and store in a covered crockpot crock in the refrigerator. Reheat later in the crockpot for serving.

Nutrition Facts : Calories 323.5, Fat 11.3, SaturatedFat 6.3, Cholesterol 29.6, Sodium 595.9, Carbohydrate 52.8, Fiber 9.2, Sugar 27.7, Protein 6.5

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