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Apple & Parsnip Soup

Apple & Parsnip Soup

I like this soup to be a smooth as humanly possible, but you Don’t have to take the extra step of pushing this soup through a fine strainer. Trust me when I say that it’s worth the extra effort though. It turns it from something already delicious, to velvety, silky, awesomeness. I have also opted to garnish with blue cheese since it pairs so well with apple. However, if that’s not your thing, bacon, candied apples, pine nuts, or even a dollop of creme fresh would work just as well.


  • 1lb parsnips
  • 6 Lg Honey Crisp apples (or any juicy crisp apple you like)
  • 1/4 cup Olive oil
  • 1 tbsp Dijon mustard
  • 1 Onion, finely diced
  • 2 Celery stocks, finely diced
  • 2 Bay leaves
  • 2 Cinnamon sticks
  • 6 cups Vegetable stock
  • 1 cup White wine
  • 2 cups Cream
  • 3 tbsp Butter
  • Salt & pepper
  • Bleu Cheese & apple slices to garnish **optional**


Rough chop apples & parsnips, drizzle in oil, season with salt & pepper, and roast on a sheet pan for 45 minutes at 350. In a large soup pot, saute onions and celery in butter until soft and then add Dijon, salt & pepper. Deglaze pot with white wine, add roasted apples & parsnips and then add all remaining ingredients except the cream. Bring to a gentle boil for 30 minuets. Puree soup in a food processor (or use a potato masher) and then strain through a fine sieve. Return to heat, add cream and cook for 5 minutes. Garnish and serve with bread or spinach salad.

Prep Time: 50 minutes

Cook time: 35 minutes

Total time: 1 hours 25 minutes

Yield: 4 to 6 servings

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