Banish those bad memories of bitter, boiled parsnips and indulge in this delicately spiced soup. The apples and potatoes add a touch of sweetness to the silky-smooth soup. The diced apple and chive garnish provide a touch of crunch. It will rapidly become a favourite.
For the soup
- 454 g or 1 lb tart apples, peeled, cored and chopped into ½” pieces (3 medium apples)
- 15 ml or 1 tbsp fresh lemon juice
- 45 ml or 3 tbsp olive oil
- 454 g or 1 lb leeks, white and light-green parts only, chopped (2 large leeks)
- 170 g or 6 oz yellow onion, chopped (1 medium onion)
- 10 g or 1 ½ tbsp fresh ginger, minced
- 14 g or 1 tbsp tomato paste
- 6 g or 2 tsp minced garlic (2 cloves)
- 5 ml or 1 tsp mild curry powder
- 80 ml or 1/3 c dry white vermouth or white wine
- 255 g or 9 oz parsnips, peeled and chopped (2 large parsnips)
- 170 g or 6 oz yellow-fleshed potato, peeled and chopped (1 medium potato)
- 1 litre or 4 c chicken stock, preferably homemade
- Kosher salt and freshly ground white pepper
- 80 ml or 1/3 c heavy cream
For the garnish
- 10 g or 3 tbsp fresh chives, chopped
- 28 g or 1 oz tart apple, peeled, cored and diced (¼ of a medium apple)
Make the soup
- Toss the chopped apple in the lemon juice and set aside.
- In a large pan over medium-low heat, warm the olive oil. Add the leeks and onions and cook, covered, stirring occasionally, until soft (6–8 minutes).
- Add the ginger, tomato paste, garlic and curry powder and stir until fragrant (1 minute). Add the vermouth and cook, uncovered, until the liquid has almost evaporated (3 minutes).
- Add the chopped apples, parsnips and potatoes and stir until well-coated. Add the chicken broth and 1 tsp kosher salt and white pepper. Simmer the soup over medium heat, stirring occasionally, until all the vegetables are very soft (30 minutes).
- Using an immersion blender, purée the soup until completely smooth.
- Just before serving, add the cream and reheat the soup over medium heat, stirring frequently. Adjust the seasonings and serve, garnished with chopped apple and chives.
Adapted from Finecooking.com.