Apple & Parsnip Soup
November 17th, 2010 PrintThis soup is the perfect match for crispy fried potato latkes. Try it this Chanukah!
Ingredients:
3 Granny Smith apples
1 tablespoon olive oil
1 medium onion, sliced
1-1/4 pounds parsnips, peeled and sliced
1-1/4 teaspoons coriander
5 cups vegetable broth
Garnish-
Diced apple
Plain yogurt
Directions:
- Peel and core the apples, then cut them into chunks. Heat the oil in a large stock-pot over medium-high heat. Add the onions and sauté until translucent. Add parsnips, apples, and coriander.
- Add the broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes.
- Allow the soup to cool before pureeing with an immersion blender, thinning with more broth as desired. Return soup to pot and bring to simmer. Season to taste with salt and pepper.
- Garnish with diced apple and a drizzle of yogurt.
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