Parsnip, apple and leek soup
By Chatelaine
Photo, Erik Putz.
There are many wonderful layers of subtle flavours to this soup. Make it up to 2 days in advance and reheat, thinning with more broth if desired.
Ingredients
-
1/4 cup
butter
-
3
leeks
, white parts only, sliced
-
4
turnips or
parsnips
, peeled, cut into 1/2-in. pieces
-
900-mL carton
vegetable broth
-
2 cups
water
-
2
large yellow
potatoes
, cut into 1/2-in. pieces
-
2
gala
apples
, peeled and coarsely chopped
-
1/4 cup
chopped
parsley
-
1 tsp
fresh
thyme leaves
-
1/2 cup
10%
cream
Garnish
-
1
parsnip or small
turnip
, peeled and thinly peeled into ribbons
-
1 tsp
canola oil
Instructions
- MELT butter in a heavy pot over medium. Add leeks and sauté until tender, about 5 min. Stir in parsnips and cook, 5 min. Add broth, water, potatoes, apples, parsley and thyme. Boil, then reduce heat to medium-low. Simmer, covered, stirring occasionally, until potatoes are tender, about 30 min.
- PREHEAT oven to 400F. Toss parsnip ribbons with oil. Arrange on a large baking sheet. Bake in centre of oven until golden and crispy, 8 to 10 min. (If using turnip, add 2 to 4 more min.)
- PURÉE soup in batches in a blender. Return soup to pot. Stir in cream. Season with fresh pepper. Ladle into bowls and garnish with parsnip chips.
How to make vegetable ribbons
Nutrition (per serving)
- Calories
- 198,
- Protein
- 4 g,
- Carbohydrates
- 31 g,
- Fat
- 8 g,
- Fibre
- 4 g,
- Sodium
- 426 mg.
- Excellent source of
- Folate
