Vegetarian Apple Parsnip Soup Food

VEGETARIAN APPLE-PARSNIP SOUP

Steps:

• To make the broth: heat the olive oil very slowly in a large pot. Add the onion, carrots, celery and leeks and sauté until the onions are transparent.
• Add 10 cups of water along with the bay leaves, thyme and tomatoes. Bring to a boil and simmer over low heat, half covered, for 45 minutes. During the last few minutes of cooking, add the parsley and chervil, and season with salt and freshly ground pepper to taste. Put everything through a sieve and set the broth aside.
• For the soup: put the parsnips and the lemon juice in a large bowl. Cover with water and let sit until you are ready to make the soup. Drain and dry the parsnips.
• Heat the olive oil and the butter in a heavy soup pot. Add the shallots, parsnips and apples and sauté for about 10 minutes, or until the onions are clear but not golden. Add the cider and cook uncovered for 5 minutes. Then add the broth, bring to a boil, cover, and simmer slowly for 40 minutes. Add salt, white pepper and nutmeg.
• Purée the soup in a blender or food processor, and, if you want more acidity, add the cider vinegar. Serve immediately.

CREAM OF PARSNIP AND APPLE SOUP

Steps:

• Melt the butter, add the parsnips, apples, onions and sugar.
• Sauté till soft.
• Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.
• Pour in the stock slowly, stirring until well mixed.
• Cover and simmer gently for 20 minutes, until the parsnips are tender.
• Taste for seasoning.
• Blend with a hand blender and add as much cream to thin to the consistency you like and reheat, do not boil.
• Garnish with parsley.

VEGETARIAN APPLE PARSNIP SOUP

Steps:

• To make the broth, heat the olive oil very slowly in a large pot. Add the onion, carrots, celery, and leeks, and sauté until the onion is transparent.
• Add 10 cups water along with the bay leaves, thyme, and tomatoes. Bring to a boil, and simmer over low heat, half covered, for 45 minutes. During the last few minutes of cooking, add the parsley and chervil, and season with salt and freshly ground pepper to taste. Put everything through a sieve, and set the broth aside.
• For the soup, put the parsnips and the lemon juice in a large bowl. Cover with water, and let sit for a few minutes until you are ready to make the soup. Drain and dry the parsnips.
• Heat the olive oil and the butter in a heavy soup pot. Add the shallots, parsnips, and apples, and sauté for about 10 minutes, or until the shallots are clear but not golden. Add the cider, and cook, uncovered, for 5 minutes. Then add the broth, bring to a boil, cover, and simmer slowly for 40 minutes. Add salt, white pepper, and nutmeg.
• Purée the soup in a blender or food processor, and if you want more acidity, add the cider vinegar. Serve immediately.

ROASTED APPLE AND PARSNIP SOUP

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
• Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
• Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
• Stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
• Puree apple mixture with an immersion blender until soup is smooth. Stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.

PARSNIP VEGETABLE SOUP

Steps:

• Melt butter in a large pot over medium-low heat. Add carrot, leek, onion, ginger, and thyme. Cook, stirring occasionally, until vegetables have softened, about 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add parsnips and broth and bring to a boil. Cover, reduce heat, and simmer until all vegetables are soft, about 15 minutes. Remove from heat.
• Puree soup with an immersion blender and season with salt, pepper, and nutmeg. Add more broth if soup is too thick.
• Serve with a dollop of sour cream.

HONEYCRISP APPLE AND PARSNIP SOUP

Steps:

• In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
• Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
• Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

CURRIED LENTIL, PARSNIP & APPLE SOUP

Steps:

• Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
• Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

PARSNIP AND APPLE SOUP

Steps:

• Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to boil. Reduce heat to medium. Simmer uncovered until vegetables are very tender, about 20 minutes. Cool slightly.
• Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain.
• Bring soup to simmer. Ladle into bowls. Garnish with leek strips and serve.

SPICY APPLE PARSNIP SOUP

Steps:

• Heat butter and oil in large pot until butter begins to foam. Add onion and garlic, and cook for 2 minutes.
• Add cayenne, curry powder, and ginger. Stir for 1 minute.
• Add parsnips, apple, and honey. Cook for 5 minutes.
• Pour in the stock. Bring to a boil, then reduce heat and simmer for 25 minutes. Let it cool.
• Strain out all chunks and puree in blender. Add puree back to liquid, whisk together.
• Reheat to serve.