Roasted Apple and Parsnip Soup

Chef John's recipe for roasted apple and parsnip soup makes for a delicious and comforting winter meal.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 20 mins
• Calories: 273 Calories

Ingredients

• 2 tablespoons olive oil
• 6 cups chicken broth
• 1 pinch cayenne pepper
• kosher salt to taste
• 2 pounds parsnips, peeled and cut into 1/2-inch slices
• 2 green apples - peeled, cored, and cut into thick slices
• 1 russet potato, cut into 8 pieces
• 0.5 cup heavy whipping cream

Recipe Instructions

Step 1

Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.

Step 2

Spread parsnips and apples out onto prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.

Step 3

Roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.

Step 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.

Step 5

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.