5 Star Parsnip Apple Soup
ByMiss_Karen
Photo by Miss Karen
- Serves
- 2 quarts
- Prep Time
- 15 Minutes
- Cook Time
- 30 Minutes
This makes a wonderful Amuse Bouche or a pleasant first course. Inspired by Charles Court restaurant at the Broadmoor Hotel in Colorado Springs.
Ingredients
- 1/2 cup Butter
- 1/2 Vidalia or other sweet onion, chopped
- 1 Shallot, minced
- 1 pound Parsnips, peeled & thinly sliced
- 4 Cortland or Granny Smith apples, peeled & chopped
- 1 1/2 cup Riesling or Gewürztraminer wine
- 1 1/2 cup Apple Cider
- 4 cup Unsalted Chicken Stock
- 1 Bouquet Garni (1 crushed cinnamon stick, 2 allspice berries, 2 whole cloves) in cheesecloth
- 1 pinch Cardamom
- 1 cup Heavy Cream
- Salt & White pepper, to taste
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Directions
- Step 1
Peel and thinly slice the parsnips. You want to look for small to medium sized evenly shaped parsnips. (They look like white carrots.) The larger ones take on a 'woodsy' taste.
- Step 2
Peel and chop the apples into about 1/4 inch dice. Chop the onion and shallot.
- Step 3
In a medium sized saucepan, melt the butter. Add the onion and shallot. Sweat them- (very low heat, do not brown) until translucent.
- Step 4
Add the wine and cider, then the Parsnips and apples and the Bouquet Garni. (*you can put the spices into a tea ball if you don't have cheesecloth.) Cook until tender. DO NOT BROWN. Reduce by about 70%.
- Step 5
Add the stock and simmer for about 30 minutes. Remove the Bouquet Garni. Puree until smooth. Stir in the cream. Season to taste with white pepper and salt.
- Step 6
** If you don't have whole spices, you can use 2 pinches of Ceylon Cinnamon and Cardamom, 1 pinch each cloves & allspice. About 1/4 tsp. white pepper. I would add them when you are sweating the onion and shallot.
- Step 7
Garnish with crushed hazelnuts or chives. Crumbled bacon is a nice choice too.