Soup > Fruit Soups > Apple Soup

Apple and Parsley Soup Recipe

Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 4 medium-sized apples, peeled, cored, and chopped
- 1 cup fresh parsley leaves, chopped
- 1/2 cup heavy cream
- Salt and freshly ground black pepper, to taste

Special equipment needed:
- Immersion blender or blender

Step-by-step instructions:
1. Melt the butter in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the broth, apples, and parsley to the pot and bring to a boil.
4. Reduce the heat and let simmer for 20-25 minutes, or until the apples are tender.
5. Remove the pot from the heat and let cool slightly.
6. Using an immersion blender or transferring the soup to a blender, puree the soup until smooth.
7. Return the soup to the pot and stir in the heavy cream.
8. Season with salt and pepper to taste.
9. Reheat the soup over low heat until hot.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for sautéing, boiling, and simmering.
Serving size:
4-6 servings

Nutritional information:
Per serving:
Calories: 220
Fat: 14g
Saturated Fat: 8g
Cholesterol: 45mg
Sodium: 600mg
Carbohydrates: 22g
Fiber: 4g
Sugar: 14g
Protein: 4g

Substitutions for ingredients:
- Butter can be substituted with olive oil or coconut oil.
- Chicken broth can be substituted with vegetable broth or water.
- Heavy cream can be substituted with half-and-half or milk.

Variations:
- Add a pinch of ground cinnamon or nutmeg for a warm, cozy flavor.
- Substitute the parsley with cilantro or basil for a different herb flavor.
- Add a diced potato to the soup for a thicker consistency.

Tips and tricks:
- Use a sweeter apple variety, such as Honeycrisp or Gala, for a sweeter soup.
- Use an immersion blender for easier and safer blending.
- Let the soup cool slightly before blending to avoid hot soup splatters.

Storage instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the soup over low heat on the stovetop until hot.

Presentation ideas:
Serve the soup in a bowl or a mug, garnished with a sprig of fresh parsley.

Garnishes:
- Croutons
- Sour cream
- Chopped nuts
- Crispy bacon bits

Pairings:
- Grilled cheese sandwich
- Crostini with goat cheese
- Caesar salad

Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Steamed rice

Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.

Food safety advice:
- Make sure to cook the soup until the apples are tender to avoid any foodborne illnesses.
- Store leftover soup in the refrigerator within 2 hours of cooking.

Food history:
Apple and parsley soup is a classic French soup that originated in the Normandy region of France. It is commonly served as a starter course during autumn and winter months.

Flavor profiles:
The soup has a sweet and savory flavor, with a hint of herbaceousness from the parsley.

Serving suggestions:
Serve the soup as a starter course or a light lunch.

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Taste: Savory, Tart, Herbal, Earthy