Honeycrisp Apple and Parsnip Soup
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups diced white onion (1 medium)
- 1tablespoon butter
- 1cup sparkling wine
- 2large parsnips, peeled and roughly chopped, about 2 cups
- 2large Honeycrisp apples, peeled and roughly chopped, about 2 cups
- 1russet potato or white sweet potato, peeled and roughly chopped, about 1½ cups
- 1teaspoon rubbed sage
- 2cups vegetable stock
- 1cup half-and-half
- Sea salt and cracked black pepper (to taste)
- ½cup sliced green onions (to garnish)
Nutritional analysis per serving (4 servings)
331 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 48 grams carbohydrates; 9 grams dietary fiber; 23 grams sugars; 5 grams protein; 1236 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
- Step 2
Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
- Step 3
Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.
Private Notes
Comments
I made this, and doubled it as I was cooking for a group, it came out very bland and very parsnipy tasting. I experimented with additional flavorings, and ended up adding cumin, which enhanced the flavor a great deal and everyone enjoyed it.
I read a bunch of comments that called this soup bland. I can’t disagree. There’s an expectation of flavor based on the ingredients that is not met. However, I did tinker with it and added double the butter, two leeks to the onion step, chicken stock (not veggie), salt and most important: a decent size wedge of Saint Andre Brie cheese. It was much better.
Anyone have any idea why honeycrisp apples are specified here? I enjoy the texture of honeycrisps, but that will be lost here. I'll substitute a more robustly flavored apple, but I'd be interested to know more about the intention of the original.
Delicious! Added two shallots to onions. Added salt and pepper, and instead of half and half added a can of classic unsweetened coconut milk. Yum.
This soup was very disappointing. I love all of the flavors here, but even after following the recipe to a T and playing with the consistency (which was applesauce adjacent to begin with), it was truly just inedible. I tossed it after a few attempts to correct this and season it. The flavor and texture were horrendous. I’m sorry to whoever created this recipe, but it was the worst thing I have cooked. And lol at the 20 minute cook time. The prep alone takes that long. Sad to waste so much $/time
The recipe needed some spice additions. I used leeks instead of yellow onion, and added ground cardamom and a fennel bulb and a bay leaf .... turned out great.