Roasted Parsnip and Honey Crisp Apple Soup with a Cider Vinegar Drizzle and a Blue Cheese and Bacon Crumble
This recipe will change your mind about parsnips forever. F O R E V E R.
I believe parsnips is one of the most overlooked delicious root vegetables in the market. In fall they are ready for the picking and their flavors are amazing. This soup is really one of the best ways to show how parsnips can stand on their own and even when dressed with other accouterments, their wonderful flavor still come shinning through.
I developed this recipe while researching recipes from my Grandmother Laura Lund White. She came to the United States by way of Moncdon, New Brunswick and was a cook on the overnight ferry from Portland, ME to Boston (go figure). I never met her, she passed before I was born, but I feel her in my recipes and when I am cooking. Everyone who knew my Grandmother Laura has said how much I am like her and my Dad always said how proud she would have been of me – my cooking was a good as hers. She was evidently a spectacular woman and cook and I hope I am remembered for that as well.
“Grandma, this ones for you.”
- 4 medium parsnips or about 3 cups chopped to equal 1 pound
- 1.5 lb apples, ones that are crisp and sweet
- 4 tbsp unsalted butter
- 3 tbsp olive oil no need for extra virgin here, but if you have it use it
- 1 cup fresh celery, chopped
- 1 medium sweet onion, peeled and chopped
- 1 carrot, chopped
- 1 tbsp Dijon mustard
- 1 cup white wine a little on the sweeter side, like a Riesling
- 2 cinnamon sticks
- 1/4 tsp fresh grated nutmeg
- 2 bay leaves
- 6 cups homemade chicken stock, or use a organic low sodium one you like
- 2 cups water
- 2 cups heavy cream
- 1 cup aged apple cider vinegar, cooked down until 1/3 cup remains, (I use Gingras extra old from Canada).
- 4 strips bacon, I use a good applewood smoked - cook crisp and crumble for garnish
- blue cheese for garnish, crumbled, about 1 tbsp per bowl
- Salt & Pepper to taste along the way
- You can either grill the apples and parsnips or roast them in a 400 degree oven for 30-40 minutes. If you grill them cover them in foil to minimize shrinkage
- Melt butter in a large heavy pan and add the olive oil to it over medium heat. This helps the butter get hot without burning.
- Add the onion, celery,carrot,dijon, cinnamon stick, bay leaf cook until translucent but not brown.
- At this point add the wine to deglaze the pan and scrape up any delicious bits that form and add the stock, the roasted or grilled parsnips and apples. Let it simmer for another 30 minutes.
- Remove the cinnamon stick and the bay leaf and discard.
- When soup is cool enough to handle safely you can puree this is a blender, food processor or immersion blender. This needs to get really smooth.
- Plate soup in a nice bowl and drizzle about a teaspoon of vinegar and garnish with crumbled bacon and crumbled blue cheese.