Parsnip and Apple Soup. A blended parsnip and apple soup with onion, thyme and a bright lemon finish. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A gentle root-and-fruit soup
Parsnips and apples both soften into a blended winter bowl, with thyme and lemon keeping the result from seeming flat. Butter starts the onion base.
The six bowls and final thickness are provisional. Parsnip age and apple variety will affect sweetness.
Prepare the roots
Peel and dice parsnips to similar size. Large parsnips can have a woody core; remove that before weighing the prepared two pounds if needed.
Use firm peeled apples. The source gives a parsnip-apple pairing; it does not verify this butter-broth ratio.
Ingredients for 6 bowls
| Ingredient | Amount | Use |
|---|---|---|
| Parsnips, peeled and diced | 2 pounds | Remove tough core from very large roots. |
| Firm apples, peeled, cored and diced | 2 medium apples | Simmer. |
| Yellow onion, diced | 1 medium onion | Base. |
| Unsalted butter | 2 tablespoons | Sauté. |
| Low-sodium vegetable broth | 4 cups | Soup liquid. |
| Fresh thyme leaves | 1 teaspoon | Simmer. |
| Fine salt | 3/4 teaspoon | Season. |
| Freshly ground black pepper | 1/4 teaspoon | Season. |
| Fresh lemon juice | 1 tablespoon | Finish. |
Step-by-step method
- Peel and dice 2 lb parsnips, two firm apples and one onion. If parsnips are very large and woody, remove the tough central core before weighing the prepared pieces.
- Melt 2 tbsp unsalted butter in a large soup pot. Soften onion about five minutes, add parsnips for another five minutes, then add apples, 4 cups low-sodium vegetable broth, 1 tsp fresh thyme, 3/4 tsp salt and 1/4 tsp pepper.
- Bring to a boil, lower heat and simmer about 20–25 minutes until parsnips are completely fork-tender. Turn off heat and pause ten minutes before carefully blending with an immersion blender kept below the soup surface.
- Stir in 1 tbsp lemon juice, taste and ladle into six provisional small bowls. Measure final volume, parsnip sweetness and whether the texture needs a measured extra liquid in a kitchen trial.
Soften and simmer
Sweat onion and parsnip in butter, then add apple, broth and thyme. Simmer until the roots yield easily to a fork.
If parsnips remain hard, allow more time. A specific minute count does not override the fork-tender endpoint.
Blend and brighten
Turn off heat and let the pot settle before immersion blending, keeping the blender head submerged to avoid hot splashes. Stir lemon juice in after blending.
Record any extra broth added in the test. Unmeasured liquid changes the final six-bowl volume and flavor.
Serving and storage
Serve with bread separately if desired. The local carrot-ginger and tomato-basil soups are more strongly flavored and visually different.
No specific fridge or freezer duration or reheated texture has been established for this working batch.
Parsnip soup questions
Does the apple stay chunky?
No. The soup is blended after the fruit and parsnips soften.
Is there dairy cream?
No cream is measured, but the recipe contains butter.
When does lemon go in?
After blending, so its brightness is easier to judge.
Further reading and related Chefly recipes: Good Food's parsnip and apple soup. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Parsnip and Apple Soup. Category: Soups. 6 bowls. Prep approximately 20 minutes; cooking approximately 35 minutes; additional cooling/chilling approximately 10 minutes; total approximately 65 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 pounds Parsnips, peeled and diced; 2 medium apples Firm apples, peeled, cored and diced; 1 medium onion Yellow onion, diced; 2 tablespoons Unsalted butter; 4 cups Low-sodium vegetable broth; 1 teaspoon Fresh thyme leaves; 3/4 teaspoon Fine salt; 1/4 teaspoon Freshly ground black pepper; 1 tablespoon Fresh lemon juice.
Instructions: Peel and dice 2 lb parsnips, two firm apples and one onion. If parsnips are very large and woody, remove the tough central core before weighing the prepared pieces. Melt 2 tbsp unsalted butter in a large soup pot. Soften onion about five minutes, add parsnips for another five minutes, then add apples, 4 cups low-sodium vegetable broth, 1 tsp fresh thyme, 3/4 tsp salt and 1/4 tsp pepper. Bring to a boil, lower heat and simmer about 20–25 minutes until parsnips are completely fork-tender. Turn off heat and pause ten minutes before carefully blending with an immersion blender kept below the soup surface. Stir in 1 tbsp lemon juice, taste and ladle into six provisional small bowls. Measure final volume, parsnip sweetness and whether the texture needs a measured extra liquid in a kitchen trial.
Allergens: Milk; Check vegetable broth labels for allergens and cross-contact. Review packaged ingredients and cross-contact before serving.
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Parsnip and Apple Soup
- Total Time: 65 minutes
- Yield: 6 servings 1x
Description
Six small bowls of blended parsnip, apple and thyme soup.
Ingredients
- 2 pounds Parsnips, peeled and diced
- 2 medium apples Firm apples, peeled, cored and diced
- 1 medium onion Yellow onion, diced
- 2 tablespoons Unsalted butter
- 4 cups Low-sodium vegetable broth
- 1 teaspoon Fresh thyme leaves
- 3/4 teaspoon Fine salt
- 1/4 teaspoon Freshly ground black pepper
- 1 tablespoon Fresh lemon juice
Instructions
- Peel and dice 2 lb parsnips, two firm apples and one onion. If parsnips are very large and woody, remove the tough central core before weighing the prepared pieces.
- Melt 2 tbsp unsalted butter in a large soup pot. Soften onion about five minutes, add parsnips for another five minutes, then add apples, 4 cups low-sodium vegetable broth, 1 tsp fresh thyme, 3/4 tsp salt and 1/4 tsp pepper.
- Bring to a boil, lower heat and simmer about 20–25 minutes until parsnips are completely fork-tender. Turn off heat and pause ten minutes before carefully blending with an immersion blender kept below the soup surface.
- Stir in 1 tbsp lemon juice, taste and ladle into six provisional small bowls. Measure final volume, parsnip sweetness and whether the texture needs a measured extra liquid in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 10 minutes, included in the total.
Untested estimate: ten-minute vegetable sauté, roughly 25-minute simmer and ten-minute pause before careful immersion blending.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 10 minutes
- Cook Time: 35 minutes
- Category: Soups
Nutrition
- Serving Size: Approximately one cup, pending measured final volume