Apple & Parsnip Soup
Prep Time:
15 Minutes
Cook Time:
1 Hour
Yield
6 Servings
Ingredients
2 T. avocado oil
2 T. butter, unsalted
1 # parsnips, peeled and chopped
2 onions, chopped
2 apples, (granny smith preferred), peeled and chopped
1/2 C, cider
1 T. Dijon mustard
2 t. caraway seeds, ground finely
1 t. white pepper
1 Ltr. chicken stock
1 C. Heavy cream
Salt & freshly ground pepper
Preparation
The idea of this recipe is to cook it low and slow. Let the flavors develop and evolve.
In Dutch oven over medium low heat, melt butter in olive oil and add parsnip, apple and onions. Mix to coat. Add 1 t. salt, white pepper and caraway seeds, cover and allow vegetables to sweat and cook until tender, stirring occasionally in order not to brown. (20 - 30 minutes)
Add mustard, vegetable stock, cider, stir and bring to medium high heat for 15 minutes.
Put mixture in a blender until smooth. (hold the top on with a kitchen towel)
Place a fine sieve over the Dutch oven and press the soup through. Add cream and bring to temp without boiling.
Serve hot with a drizzle of avocado oil and finely ground pepper.
