Parsnip Soup with Apple Cider Reduction

In my opinion the parsnip is the most underrated, delicious root vegetable that beckons to be made into soup! The flavor of a parsnip is so distinct that I keep this recipe very simple so the flavor shines through. It always gets compliment after compliment and is perfect soup on a Fall day.
By | November 12, 2015

Ingredients

  • 5-6 large parsnips, cleaned, cored and chopped into 1-inch chunks
  • 4-5 cups vegetable stock, or chicken stock
  • 1 cup heavy cream
  • salt and white pepper
  • 2 pears, peeled and chopped
  • ¾ cup apple cider

Instructions

1. Cook parsnips and pears in stock until soft. When soft, blend until pureed then add one cup heavy cream. Stir, then season with salt and white pepper. Taste if it is too thick and add a little more stock or cream until you reach soup consistency.

2. At the same time you are cooking the soup, reduce cider down in saucepan over medium heat until it is a thick syrup consistency. Drizzle over soup at time of service.

Yields 6 servings

 

Ingredients

  • 5-6 large parsnips, cleaned, cored and chopped into 1-inch chunks
  • 4-5 cups vegetable stock, or chicken stock
  • 1 cup heavy cream
  • salt and white pepper
  • 2 pears, peeled and chopped
  • ¾ cup apple cider
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