Apple and Parsnip Soup Recipe — Daily Unadventures in Cooking

As much as I love thick winter soups that cling to spoons and ribs, I am just about done. Done with root vegetables. Done with canned tomatoes.

I mean, do you want potato and leek, or curried pumpkin or butternut squash soup this time of year? Yeah, I didn’t think so.

Despite my fantasies of asparagus and rhubarb, the farmers market I attended this past weekend was a disappointment. With beets as it’s only available produce I was reminded that as much as I want to cook the Spring season; locally, it is still winter.

So, here is one more winter soup. I tarted up this easy parsnip soup recipe with a little apple and a slice of prosciutto. It elevates the presentation of a monochromatic blah, into something your eyes want to eat. Plus, it’s made from a local root vegetable, and it’s a wonderful vessel for a grilled cheese.

Print Recipe

Parsnip and Apple Soup Recipe

(serves 2)

2 teaspoons olive oil, divided

1 piece proscuitto

1/4 onion, diced

1 clove garlic, minced

1 apple, peeled and diced

1 big parsnip, peeled and diced (~2 cups chopped)

3 cups chicken or vegetable stock

salt and pepper

virgin olive oil for garnish (olive oil)

In a large sauce pan sweat the onion in 1 teaspoon of the olive oil. At the same time, heat a medium skillet to medium heat. Add the teaspoon of the olive oil and fry the proscuitto over until crisp on both sides. Remove to a paper towel and add 3 tablespoons of your prettiest diced parsnip. Fry until soft through, and browned on all sides. Reserve for garnish.

When the onion is soft add garlic and cook for 1 minute. Follow with apple and remaining parsnip along with a big pinch of salt. Sweat for 10 minutes to bring out the flavors. Add the stock and simmer until the parsnip is very soft. Run soup through a blender until uniform.

Transfer the soup back to a pot. If it is too thick, thin out with a touch of water or more stock. Bring back to a simmer and adjust for seasoning. Serve hot, topped with fried parsnip, broken shards of proscuitto, fresh pepper and olive oil.

Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time:60 minutes

Calories(approximate per serving): 400