The delights of Apple and Parsnip Soup are boundless, and its wonderful flavors entice the palate. Perfect for entertaining.  Freezes well too!
Apple and Parsnip Soup

Apple and Parsnip Soup
Prep time
Cook time
Total time
Recipe type: Soups and Stews
Cuisine: American
Serves: 16
  • 8 ounces butter
  • 1 large Spanish onion, peeled and diced
  • 2 large shallots, peeled and diced
  • 2 pounds parsnips, peeled, sliced thinly
  • 8 Granny Smith apples, peeled, sliced
  • 2 cinnamon sticks, broken in pieces
  • 5 allspice berries
  • 5 whole cloves
  • 5 sprigs fresh thyme
  • 3 Cups white wine
  • 3 Cups apple cider
  • 2 Quarts chicken stock
  • 2 Cups heavy cream
  • salt, to taste
  • pepper, to taste
  • a few sprigs fresh thyme, for garnish
  1. Melt butter over medium heat in a large pot. Add onion and shallots; sweat until translucent, about 7 to 8 minutes.
  2. Add apples and parsnips; cook until tender, stirring often, about 10 minutes. Do not allow to brown.
  3. Make a sachet with cinnamon sticks, thyme, allspice berries and cloves.
  4. Add wine, cider and sachet to pot; cook until reduced by two-thirds or more, about 30 minutes. Add chicken stock; simmer gently 30 minutes.
  5. Remove sachet; purée soup in batches until smooth. Pass through a fine strainer; add cream and salt and pepper to taste.
  6. Garnish with a sprig of thyme and serve immediately.


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