roasted parsnip+cider soup, carrot+mint garnish

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Parsnip and Cider Soup

 

Recipe By :An Apple Harvest by Frank Browning and Sharon Silva

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 pounds parsnips -- peeled

vegetable oil -- for oiling parsnips

2 tablespoons unsalted butter -- divided use

1 leek with 2-inch pale green -- chopped

1/3 cup chopped dried apples

3 cups stock -- see comment

1 cup stock (or as needed)

1 1/2 cups dry or semidry hard cider

(or 1 cup unsweetened apple juice)

salt and pepper

1/2 cup heavy cream

1 carrot -- peeled, finely diced

4 fresh mint leaves (4-5) -- finely chopped

chopped fresh mint -- for garnish

 

1. Preheat oven to 350F. Rub the parsnips with the vegetable oil, wrap in

aluminum foil and place on a baking sheet. Roast for 35 to 40 minutes, un until

nearly tender when pierced with a knife. (The parsnips can instead be boiled,

but roasting produces a sweeter, more intense flavor.) Unwrap and when cool

enough to handle, cut into 1 inch lengths.

 

2. In a saucepan, melt half the butter over low heat. Add the leek, stir to coat

with the butter, cover, and cook for 5 minutes, or until softened. Add the

parsnips, dried apples and stock and raise the heat to medium. Bring to a

simmer, adjust the heat to maintain a steady simmer, and cook, uncovered, for

about 30 minutes or until the apple pieces are plump and tender.

 

3. Puree the soup until smooth (see tips). Return puree to the saucepan and add

the cider and enough additional stock to achieve a smooth, creamy consistency.

Season with salt and pepper. Simmer gently for 20 minutes to blend the flavors.

Stir in the cream and simmer gently for 10 minutes longer. Taste and adjust the

seasonings.

 

4. While the soup is cooking, melt the remaining butter in a small frying pan.

Add the carrot and finely chopped mint and saute for a few minutes or until the

carrot is tender. Remove from the heat.

 

5. Ladle the soup into warmed bowls. Garnish each serving with the carrot and a

little chopped fresh mint. Serve immediately.

 

COMMENT - Authors suggest chicken stock.

 

TIP - Authors suggest using a blender or food processor to puree the soup in

batches. Roasted parsnips tend to be to fibrous to pass through a food mill.

 

Description:

" Puree of roasted parsnips, leeks, dried apples, cider and cream; carrot and

mint saute garnish "

Source:

" Ten Speed Press 1580081045 "

Copyright:

" 1999 Browning and Silva "

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Per Serving (excluding unknown items): 254 Calories; 12g Fat (39.8% calories

from fat); 2g Protein; 37g Carbohydrate; 7g Dietary Fiber; 38mg Cholesterol;

34mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fruit; 0

Non-Fat Milk; 2 Fat.

 

NOTES : " French chefs have been putting parsnips in their potages for centuries,

but Americans tend to be chary of using these white, slightly woody underground

treats. They're always a good addition to mashed potatoes. You can slice them

and saute them in butter and oil. Or you can make a splendid, hearty soup like

this one that is at once rich and creamy, yet bright and tangy from the dried

apples and cider. "

 

Nutr. Assoc. : 0 0 0 3891 514 0 2130706543 2058 0 0 0 0 3384 0

 

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