Description
Six small bowls of blended parsnip, apple and thyme soup.
Ingredients
Scale
- 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