Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.
SERVES: 4
Ingredients
- 2 tablespoons vegetable oil
- 3 cups diced yellow onion (1 medium onion)
- 1 1/2 pounds parsnips, peeled and diced
- 2 cups peeled and diced apple
- 2 teaspoons ground coriander
- Salt
- 4 cups vegetable broth
- 1 cup heavy cream or milk
- 1/2 cup minced parsley
- Ground black pepper
- 4 ounces chèvre (optional)
Directions
1. Heat a stockpot over medium-high heat and sauté the onion in the oil for 5 minutes. Add the parsnips and apples and sauté another 6-8 minutes, stirring occasionally. Add the coriander, a pinch of salt and the broth and bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until parsnips are soft.
2. Remove from heat and add the cream or milk, parsley and a pinch each of salt and pepper.
3. Use a food processor or blender to puree the soup (in small batches if necessary). S
4. Season with salt and pepper and serve warm with a small dollop of chèvre on top (optional).
Recipe Notes
Posted with permission from welcometothetable.coop. Find recipes and articles about your food and where it comes from at welcometothetable.coop