Monday, July 19, 2010
Apple and Parsnip Soup
Well, this is probably not very seasonal anymore... But before the heat wave, it was quite good! It was easy to make, and the flavours were very interesting. Consider it next fall.
3 Granny Smith apples
1 Tbsp olive oil
5 large shallots, sliced
1 ¼ lbs medium parsnips, peeled and cut into ½-inch thick rounds
1 ¼ tsp ground coriander
5 cups (or more) chicken or vegetable broth
plain (lactose-free) yogurt (optional)
Peel and core two of the apples, then cut them into 1-inch pieces. Heat the oil in a large pot over medium-high heat. Add the shallots and sauté for three minutes. Add parsnips and sauté for three more minutes. Add the apple pieces and coriander and stir for one minute. Add the broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. At this point, if the soup is too thick for your liking, add more broth and return to a simmer.
Allow the soup to cool slightly. Purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired. Return soup to pot and bring to simmer. Season to taste with salt and pepper.
Peel and finely dice the remaining apple. Ladle the soup into bowls. Drizzle with yogurt, sprinkle diced apples on top and serve.