Parsnip and Apple Soup - Restaurant Association of Nova Scotia

Name: Parsnip and Apple Soup - Restaurant Association of Nova Scotia
Ingredients: 1 large boiling potato; 2 parsnips (about 1/2 pound), peeled and chopped fine; 3 shallots, chopped fine (about 1/4 cup); 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine; 2 tablespoons chopped fresh parsley leaves; 1/2 stick (1/4 cup) unsalted butter; 2 to 2 1/2 cups chicken broth; 1 cup apple cider or juice; 1/2 cup heavy cream

rans.ca

Experience the warmth of parsnip and apple soup, a delightful blend of root vegetables and apples in creamy broth. Perfect for any fall meal.

View Original

Share this recipe:

Ingredients

1 large boiling potato
2 parsnips (about 1/2 pound), peeled and chopped fine
3 shallots, chopped fine (about 1/4 cup)
1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
2 tablespoons chopped fresh parsley leaves
1/2 stick (1/4 cup) unsalted butter
2 to 2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream