Parsnip, Apple And Leek Soup
314
- Prep Time30 min
- Total Time1 h 10 min
- Makes8 servings
(Photo: Erik Putz)
There are many layers of subtle flavours to be found in this autumnal soup.
Ingredients
1/4 cup butter
3 leeks, white parts only, sliced
4 turnips or parsnips, peeled, cut into 1/2-in. pieces
900-mL carton vegetable broth
2 cups water
2 large yellow potatoes, cut into 1/2-in. pieces
2 gala apples, peeled and coarsely chopped
1/4 cup chopped parsley
1 tsp fresh thyme leaves
1/2 cup 10% cream
Garnish
1 parsnip or small turnip, peeled and thinly peeled into ribbons
1 tsp canola oil
Instructions
MELT butter in a heavy pot over medium. Add leeks and sauté until tender, about 5 min. Stir in parsnips and cook, 5 min. Add broth, water, potatoes, apples, parsley and thyme. Boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until potatoes are tender, about 30 min.
PREHEAT oven to 400F. Toss parsnip ribbons with oil. Arrange on a large baking sheet. Bake in centre of oven until golden and crispy, 8 to 10 min. (If using turnip, add 2 to 4 more min.)
PURÉE soup in batches in a blender. Return soup to pot. Stir in cream. Season with fresh pepper. Ladle into bowls and garnish with parsnip chips.
Nutrition (per serving)
Calories 198, Protein 4g, Carbohydrates 31g, Fat 8g, Fibre 4g, Sodium 426mg.
Excellent source of Folate.
Get more of our best soup recipes.
Serve with our fig and onion focaccia recipe.
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