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

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

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.