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Creamy Parsnip and Apple Soup

Creamy Parsnip and Apple Soup

Earthy parsnips, sweet apples, and a swirl of cream, blended smooth. A quiet, garden-to-table soup for the first cold evenings of the season.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 1/2 pounds parsnips peeled and cut into 1/2-inch pieces
  • 2 medium apples such as Gala or Honeycrisp, peeled, cored, and chopped
  • 4 cups vegetable or chicken broth
  • 1 teaspoon fresh thyme leaves plus more for serving
  • 1/2 teaspoon salt plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup heavy cream

Method
 

  1. Soften the onion: Melt the butter in a large, heavy pot over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes, until softened but not browned.
  2. Add garlic and thyme: Add the garlic and thyme and cook for 1 minute, until fragrant.
  3. Add parsnips, apples, and broth: Add the parsnips, apples, broth, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes, until the parsnips are very tender.
  4. Blend smooth: Remove from the heat. Blend with an immersion blender until completely smooth, or blend in batches in a standing blender with the lid vented, then return to the pot.
  5. Finish with cream: Stir in the cream and warm over low heat for 5 minutes. Taste and adjust the salt. Serve hot, with extra thyme over each bowl.