Name: Roasted Apple and Parsnip Soup
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Parsnips, peeled and cut into 1/2-inch slices - 2 pounds; Green apples - peeled, cored, and cut into thick slices - 2; Olive oil - 2 tablespoons; Kosher salt to taste - 2 tablespoons; Chicken broth - 6 cups; Russet potato, cut into 8 pieces - 1; Heavy whipping cream - ½ cup; Cayenne pepper - 1 pinch

Ingredients for - Roasted Apple and Parsnip Soup

1. Parsnips, peeled and cut into 1/2-inch slices 2 pounds

2. Green apples - peeled, cored, and cut into thick slices 2

3. Olive oil 2 tablespoons

4. Kosher salt to taste 2 tablespoons

5. Chicken broth 6 cups

6. Russet potato, cut into 8 pieces 1

7. Heavy whipping cream ½ cup

8. Cayenne pepper 1 pinch

How to cook deliciously - Roasted Apple and Parsnip Soup

1 . Stage

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

2 . Stage

Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.

3 . Stage

Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.

4 . Stage

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.

5 . Stage

Purée 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.