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.
Preparation Time
15 mins
Cooking Time
1 hr 5 mins
Total Time
1 hr 20 mins
Calories
273 Calories
Recipe Instructions
Step 1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
Step 2
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 3
Spread parsnips and apples out onto the prepared baking sheet. Drizzle olive oil over the top and sprinkle with kosher salt. Toss to coat.
Step 4
Roast in the preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
Step 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.
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
