Creamy Parsnip, Celery and Apple Soup
Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.canadianliving.com.
Cooking tools:
- Dutch oven
- Blender
- Skillet
- Paper towel
- Plate
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Ladle
- Spoon
- Slotted spoon
- Peeler
- Colander
- Mixing bowl
Ingredients
- 2 tablespoons unsalted butter
- 1 leek (white and light green parts), sliced
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 1 lb parsnips peeled and sliced
- 3 ribs celery sliced
- 1 Granny Smith apple peeled, seeded and chopped
- 3 cups sodium-reduced chicken broth
- 3 cups water
- 1/4 cup whipping cream (35%)
- 2 teaspoons Dijon mustard
- 2 teaspoons cider vinegar
- vegetabIe oil for frying
- 1 leek (white and light green parts), thinly sliced lengthwise
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