roasted apple and parsnip soup

Ingredients

• Servings: 6
• 2 pounds parsnips, peeled and cut into 1/2-inch slices
• 2 green apples - peeled, cored, and cut into thick slices
• 2 tablespoons olive oil
• kosher salt to taste
• 6 cups chicken broth
• 1 russet potato, cut into 8 pieces
• 1 pinch cayenne pepper
• 1/2 cup heavy whipping cream

Recipe

Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 20 mins


• preheat oven to 450 degrees f (230 degrees c). line a baking sheet with aluminum foil.
• spread parsnips and apples out prepared baking sheet. drizzle olive oil over the top and sprinkle with kosher salt. toss to coat.
• roast in preheated oven until parsnips and apples are tender and caramelized around the edges, about 30 minutes.
• stir apple-parsnip mixture, chicken broth, and potato together in a large pot; bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 30 minutes.
• puree apple mixture with an immersion blender until soup is smooth. stir cream into soup and season with cayenne pepper and salt; cook until heated through, 2 to 5 minutes.