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Recipe

Curried Parsnip and Apple Soup

Scott Phillips

Yield: Yields about 10 cups

Servings: 8

Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and apple garnish adds a fresh layer of brightness, calling out the apple flavor.

Ingredients

  • 1 lb. (about 3 medium) tart apples that soften easily when cooked, such as Empire, Jonathan, or McIntosh
  • 1 Tbs. fresh lemon juice
  • 3 Tbs. extra-virgin olive oil
  • 2 large leeks (white and light-green parts only), chopped and well rinsed (about 1-1/2 cups)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 1-1/2 Tbs. minced fresh ginger
  • 1 Tbs. tomato paste
  • 2 tsp. finely chopped garlic (2 medium cloves)
  • 1 tsp. mild curry powder
  • 1/3 cup dry white vermouth, such as Noilly Prat
  • 2 large parsnips (9 oz. total), peeled, quartered lengthwise, cored, and chopped (about 2 cups)
  • 1 medium (6 oz.) Yukon Gold potato, peeled and chopped into 1/2-inch pieces (about 1 cup)
  • 4 cups lower-salt chicken broth
  • Kosher salt
  • 1/3 cup heavy cream
  • Freshly ground white pepper
  • 3 Tbs. thinly sliced chives

Nutritional Information

      Calories (kcal) : 230
      Fat Calories (kcal): 120
      Fat (g): 14
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 6
      Cholesterol (mg): 25
      Sodium (mg): 280
      Carbohydrates (g): 24
      Fiber (g): 3
      Protein (g): 4

Preparation

  • Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into 1/2-inch pieces and toss with the lemon juice in a medium bowl.
  • Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks and onion and cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.
  • Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the vermouth and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.
  • Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-1/2 tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.
  • In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the cream, and season to taste with salt and white pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.

Make Ahead Tips

The soup can be made 2 days ahead and kept covered and refrigerated. Reheat it gently and garnish just before serving.

Reviews

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Reviews

  • TrudyK | 09/09/2013

    Both my significant other and I thoroughly enjoyed this soup! The recipe in the actual magazine, however, called for 2/3 cup whip cream, which is what I used. It was fantastic!

  • Jimbo316 | 09/08/2013

    Excellent, very flavorful soup. Both parsnips and apples feature deliciously and the curry is a real flavor-heightener. The lemon is really important to bring bright flavors. I used the lemon zest as well.

  • User avater
    mowgli | 11/06/2012

    I love this soup - the apple stands out for me, but also great is the curry and parsnip (which I love!). I did not add any heavy cream - a BIT of 2% milk, which I have on hand...that's all - it freezes well too. This is a keeper for our family!

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