10.01.2008

Apple and Parsnip Soup with Coriander


Epicurious

I made this for Apple Weekend 2008. It was smooth and white and tasty, and I would definitely make it again. It is the one on the right (the left is Meg's butternut squash and apple soup, which was delicious).

Soup
3 T unsalted butter
1 1/2 lbs. Granny Smith apples, peeled, cored, and sliced
1 1/2 lbs. parsnips, peeled and sliced
1 large onion, chopped
1 1/2 t ground coriander
4 C chicken broth

Garnish (optional)
chopped fresh parsley
apple slices
1 parsnip, peeled, sliced into very thin, 1- or 2-in. strips, and deep friend until golden

Melt butter in heavy large pot over medium-high heat. Add apples, parsnips, onion, and coriander, and sauté until slightly softened, about 12 minutes.

Add broth and bring to a boil. Reduce heat to medium-low, cover, and simmer until apples and parsnips are tender, about 40 minutes.

Puree soup in a blender in batches. Return puree to pot. Season with s & p. Serve garnished with parsley and apples, parsley and parsnips, or whatever combination you like.

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