Parsnip and Apple Soup Served with a Chive Cream Recipe

Parsnip and Apple Soup Served with a Chive Cream Recipe

  • 1 1/4 cups butter
  • 4 1/2 pounds parsnips, peeled and diced
  • 1 pound onion, diced
  • 1 gallon vegetable stock
  • 1 1/2 pounds apples, peeled, cored, and quartered
  • 1 bouquet garni
  • 1 pinch salt and ground black pepper to taste
  • 1 1/4 cups heavy cream
  • 1/4 teaspoon minced fresh chives
  1. Melt butter in a pot with a heavy bottom over medium-low heat. Cook parsnips and onion in butter until soft, about 8 minutes.
  2. Pour vegetable stock over the parsnips and onion; bring to a boil, add apples and bouquet garni. Return liquid to a boil, reduce heat to medium-low, and cook at a simmer until the apples are soft, about 40 minutes. Remove and discard bouquet garni.
  3. Puree mixture in the pot with an immersion blender; season with salt and pepper. Ladle soup into serving bowls.
  4. Stir heavy cream and chives together in a bowl; dollop onto soup.
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