- 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 pinch cayenne pepper
- 1/2 cup heavy whipping cream
- Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
- Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
- Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
- 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.
- Puree 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.
05/20/2018
recipepes.com
Roasted Apple and Parsnip Soup, recipe
PT15M
PT1H
5
455 calories
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