Ingredients with Measurements:
- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 parsnips, peeled and chopped
- 2 apples, peeled and chopped
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- Salt and pepper to taste
- 1/2 cup heavy cream
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened.
2. Add the chopped parsnips and apples to the pot and stir to combine. Cook for 5-7 minutes until the vegetables are slightly softened.
3. Pour in the vegetable broth and add the ground cinnamon. Season with salt and pepper to taste.
4. Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the parsnips and apples are fully cooked and tender.
5. Remove the pot from the heat and let it cool slightly. Use a blender or immersion blender to puree the soup until it is smooth and creamy.
6. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until it is warmed through.
7. Serve the soup hot, garnished with a sprinkle of cinnamon or chopped fresh parsley.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Cook over medium heat and simmer over low heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 28g
Protein: 3g
Fiber: 7g
Sugar: 12g
Substitutions for ingredients:
- You can substitute vegetable broth with chicken broth or beef broth.
- Instead of heavy cream, you can use coconut cream or almond milk.
Variations:
- Add a pinch of nutmeg or ginger for a different flavor profile.
- Top the soup with croutons or chopped nuts for added texture.
- Add a dollop of sour cream or Greek yogurt for a tangy twist.
Tips and tricks:
- To make the soup creamier, add more heavy cream or blend it for a longer time.
- If the soup is too thick, add more broth or water to thin it out.
- Taste the soup and adjust the seasoning as needed.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the soup for up to 2 months.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until it is warmed through.
Presentation ideas:
- Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of cinnamon.
- Garnish the soup with chopped fresh parsley or chives.
Garnishes:
- Cinnamon
- Chopped fresh parsley or chives
- Croutons
- Chopped nuts
Pairings:
- Serve the soup with a crusty bread or a salad for a complete meal.
- Pair the soup with a white wine such as Chardonnay or Pinot Grigio.
Suggested side dishes:
- Crusty bread
- Salad
- Roasted vegetables
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 to a safe temperature of 165°F (74°C) to kill any harmful bacteria.
- Store the soup in the refrigerator or freezer within 2 hours of cooking.
Food history:
- Apple and parsnip soup is a classic British dish that dates back to the 18th century.
Flavor profiles:
- This soup is sweet and savory with a hint of cinnamon.
Serving suggestions:
- Serve the soup hot with a crusty bread or a salad for a complete meal.
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