Easy Parsnip and Apple Soup Recipe from ‘The Lazy Gourmet’ Cookbook

Earthy parsnips and sweet apples combine to make a perfectly sublime soup in this recipe from The Lazy Gourmet cookbook.

The vegetables and apples can all be coarsely chopped since they’ll be puréed in the end anyway, making preparation a breeze!

Ingredients

2 tablespoons unsalted butter

2 tablespoons olive oil

1 1/2 pounds parsnips, peeled and chopped

2 large apples (any type), peeled, cored, and chopped

1 medium potato, peeled and chopped

3 medium shallots, chopped

1 teaspoon kosher salt

1/4-1/2 teaspoon freshly ground black pepper

5 cups chicken or vegetable broth

1/2 cup heavy cream

Homemade croutons (regular, or the blue cheese variation, recipe in book) or parmesan lace (recipe in book) for garnish

Instructions

In a stockpot, heat the butter and olive oil over medium-high heat until butter is melted and bubbling. Add the parsnips, apples, potatoes, shallots, salt, and pepper, and cook, stirring occasionally, about 8 to 10 minutes. Add broth and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the parsnips and potatoes are soft, about 20 minutes. Using an immersion blender (or in batches in a countertop blender or food processor), purée the soup until smooth. Stir in cream, taste, and add additional salt and pepper if needed. Serve hot, garnished with croutons or lace.

Serves 4 to 6

Make it Ahead

The soup can be made a couple of days ahead up to and including the puréeing. Store, covered, in the fridge until ready to serve. Before serving, reheat over medium heat and stir in the cream.