Roasted Apple and Parsnip Soup
Description
Chef John's recipe for roasted apple and parsnip soup makes for a delicious, comforting winter meal with a balance of flavors from earthy ingredients.
Ingredients
•
2 pounds parsnips, peeled and cut into 1/2-inch slices
•
2 green apples - peeled, cored, and cut into thick slices
•
2 tablespoons olive oil
•
kosher salt to taste
•
6 cups chicken broth
•
1 russet potato, cut into 8 pieces
•
1/2 cup heavy whipping cream
•
1 pinch cayenne pepper
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2
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
Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
4
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
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.