Saturday, November 26, 2011

#91 - Parsnip and Apple Soup

As he did with the Sorrel Soup back in September, Farmer Randy helped us out with a new recipe by giving us this parsnip and apple soup recipe and providing practically all the ingredients.

Parsnip and Apple Soup

From Star Hollow Farm This soup has parsnips and apples (as the name suggests), and the cumin-corriander-spice combo we've used three other times. You start out by chopping your apples, parsnips, and onion, and then you plop them in a pot with some melted butter. Then you add the spice mix and stir it all together. Then you add some chicken stock and let it simmer for about half an hour. Eventually you puree the whole thing and add some cream.

So this is a weird one. As you're cooking it, you're smelling that spice mix, and you're adding chicken stock. But when you eat it, it is not as savory as you might expect. The apples really cut through it, and it's very balanced and tasty. Again, as you're cooking it, you don't think that coriander and cumin and curry powder would go well with apples, but that was the best part.

So, different, but delicious. And we probably prefer this one to the sorrel soup, which if you remember we liked quite a bit. So there. If you find yourself in the possession of parsnips, try this:
  • 1 Tbs butter
  • 1 lb parsnips, thinly sliced
  • 1 lb apples, peeled, cored, and sliced
  • 1 medium onion, finely chopped
  • 2 tsp curry powder
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp cardamom
  • 1 large clove garlic, crushed
  • 5 cups chicken stock
  • 2/3 cup heavy cream
  • Salt
  • Black pepper
  • Chives, chopped
  1. In a large soup pot, heat the butter over medium heat.
  2. When butter is foaming, add the parsnips, apples, and onions.
  3. Soften them, but do not let them color.
  4. Add the curry powder, cumin, coriander, coriander, and garlic and cook for 2 minutes, stirring well.
  5. Pour in the chicken stock slowly, stirring until well mixed.
  6. Cover and simmer gently for about half an hour, or until the parsnips are quite soft.
  7. Salt and pepper to taste.
  8. Using a blender, liquidize the soup.
  9. Add the cream and reheat, without boiling.
  10. Serve garnished with the chopped chives.

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