Cider-Roasted Parsnip and Apple Soup

Prep Time: 30 min(s)
Cook Time: 1 hr(s)
Serves: 4
Difficulty: Advanced
Ethnicity: American
Tools:
2-gal. stockpot
9 x 13-inch baking pan
9 x 9-inch pan
cutting board
immersion blender (stick/wand)
large chef's knife
measuring cups
measuring spoons
paring knife
peeler
wooden spoon

Roasting the parsnips and apples gives added depth to the flavor of this perfect autumn soup.
Ingredients:
2 pound parsnips - peeled, trimmed and cut into 1-inch pieces
3 Granny Smith apples - peeled, cored and cut into 1-inch pieces
2 tablespoon(s) olive oil - divided
1 pinch salt and pepper - to taste
2 cup(s) apple cider - divided
3 tablespoon(s) butter (unsalted)
2 medium onions - peeled and medium diced (Learn How)
3 small leeks - white and light green parts only, sliced (Learn How)
1 potato (Idaho) - peeled and 1 1/2-inch diced
6 cup(s) - chicken stock (white)
1 - bouquet garni - (bay leaf, thyme and parsley stems)
2/3 cup(s) heavy cream
1 pinch salt and pepper - to taste
1 pinch red chile flakes (ground) - to taste

Steps:

-Preheat the oven to 400 degrees.

-Place the cut parsnips into a baking dish and toss with 1 tablespoon of the olive oil and season with salt and pepper.

-Repeat the same process with the apples in a separate dish. Divide the cider between the two dishes.

-Roast in the oven for approximately 20-30 minutes until they have a little color.

-Meanwhile, heat a heavy bottom stockpot to medium and add the butter.

-Saute the onions until softened and then add the leeks. Continue to sweat over medium-low heat until translucent.

-Add the potato, stock and bouquet garni; increase the heat to medium-high. Bring the soup almost to a boil and reduce the heat to medium-low again.

-Once the potatoes can be pierced with a paring knife, add the parsnips, apples and all of the juice in the pans.

-Continue cooking over low heat for 15 minutes.

-Puree the soup with an immersion blender or in batches in a blender.

-While pureeing, add the cream and seasoning.

-For a smoother soup, pass the puree through a chinoise or fine mesh strainer.

-Check for seasoning.

Garnish this soup with fried parsnip strips, or reserve some of the roasted apples and small dice.

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