Author Notes: I know there are dozens of recipes on this site, but the happenstance nature of this soup's creation prompted me to encourage others. I made a roast chicken earlier this week, and after 3 days of leftovers there were still a few roasted carrots left in the roasting pan. I combined these, a few roasted garlic cloves that were hiding in the cavity of the chicken, and a few more carrots and a parsnip from the fridge. A half apple was sitting on the counter, and so that and another whole apple got thrown into the mix. In this photo I added a hodgepodge of inclusions - Dukkah, pepitas, AND some parmesan cheese. But the soup is really good on its own. - Bevi
Serves 4 to 6
- 10 medium sized carrots, chopped in i inch chunks but not peeled
- 1 large parsnip, chopped in 1" chunks but not peeled
- Salt and pepper
- 1 1/2 Gala or Fuji apple, peeled and quartered
- 3 whole cloves roasted garlic
- 6 cups or more homemade, well seasoned chicken stock
- glug olive oil
- Use any roasted carrots leftover from a roast chicken recipe, and add more to have a total of 10 carrots. Using the fresh carrots and parsnip only, place on a baking sheet and sprinkle with salt, pepper, and a little olive oil. Toss and place in a 425-degree oven for 15 minutes.
- Take the roots out of the oven and place in a large saucepan. Add leftover roasted carrots if you have them. Add the apple and the garlic cloves, and pour in the chicken stock. Cook with the lid covered for about 20 minutes, until the roots are somewhat soft.
- Blend the contents in 3 batches, making sure to place a towel over the blender lid. Return the pureed contents to the saucepan, and add more chicken stock to achieve the desired consistency. Season with more salt and pepper if necessary. To serve, add whatever inclusions strike your fancy. I recommend dukkah, nuts, creme fraiche, sour cream, Greek yogurt, grated cheeses, soft cheeses, etc.