Roasted parsnip, apple and ginger soup


3 large parsnips (about 1 ½ lbs.), peeled and thickly sliced
2 Granny Smith apples (about 1 lb.) peeled, cored, and coarsely chopped
1 tsp. mince peeled fresh ginger
Olive oil for coating
2 Tbsp. unsalted butter
4 Stalks celery, finely chopped
1 Onion finely chopped
1 ½ lbs. potatoes, peeled and cut into ½ inch pieces
8 cups chicken
½ cup half-and-half
Salt and pepper to taste
Crème Fraiche for garnish


Preheat oven to 350 degrees. Toss the parsnips, apples, and the ginger in olive
oil and place in an oven proof casserole dish. Cover and cook for 20 minutes.
Stir than cook uncovered for 20 more minutes or until vegetables are lightly browned and tender.
In a large pot, melt the butter over medium heat. Add celery, onions and potatoes. Cook mixture for 4 to 5 minutes or until slightly tender. Add parsnip mixture and the stock or broth. Reduce heat to low, cover, and cook for 30 minutes or until vegetables are soft.
Let cool. Transfer to a blender or food
processor in batches and process until smooth. Return puree to soup pot, stir in the half-and-half and season with salt and pepper. Bring it back up to temperature over medium heat.

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