Apple Parsnip Soup
Difficulty: easy
Prep Time: 10
Total Time: 20
2 tbsp extra virgin olive oil
4 cups parsnips, grated
2 cups onions, small dice
1/2 cup carrot, small dice
1/2 cup celery, small dice
2 tsp fresh, minced garlic
1 bay leaf
2 tsp fresh thyme, minced
3 Granny Smith apples, peeled and grated
3 L vegetable stoock, hot
1/2 cup cream, hot (skim milk for reduced fat)
salt and pepper
4 cups parsnips, grated
2 cups onions, small dice
1/2 cup carrot, small dice
1/2 cup celery, small dice
2 tsp fresh, minced garlic
1 bay leaf
2 tsp fresh thyme, minced
3 Granny Smith apples, peeled and grated
3 L vegetable stoock, hot
1/2 cup cream, hot (skim milk for reduced fat)
salt and pepper
Sweat vegetables and garlic in oil over medium heat until the onion is translucent. Add bay leaf, thyme and apples; cook for 5 minutes. Add the hot stock and simmer for 10 minutes. Puree in a blender until perfectly smooth and add the hot cream. Season to taste with salt and pepper. Serves 6-10.
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