Parsnip and Apple Soup

Boy, has it been cold here the past two days! Yesterday I had my hair cut and while waiting I glanced over Real Simple magazine looking for ideas for last night’s supper.  Sometimes the oddest combination of ingredients can really make a rather hum-ho dish into something rather delicious and flavorsome.  Such was the case with this soup.  Don’t get me wrong, parsnips have a touch of a sweet-butteriness flavor which is fine roasted but alone in a soup, well, that’s just hum-ho to me.  Parsnips (related to the carrot)  were eaten in the Mediterranean long before the potato was introduced to Europe in 1536.  They are an excellent source of vitamin C, fiber, manganese, copper and folic acid.  This soup is ready to serve within thirty minutes.  While the soup is cooking, why not whip up a quick batch of rosemary scones.  An easy meal to warm you on cold winter night. 

Serves 4
adapted from Real Simple

1 lb. parsnips, peeled and chopped
2 apples, peeled and chopped
chicken broth
1 tablespoon curry powder
sea salt and freshly ground pepper
Parmesan cheese, shaved
olive oil

Place parsnips and apples in a pot and add enough stock to cover. Bring to a boil and then simmer for 15 minutes or until parsnips are soft. Remove from heat and use a hand blender to purée. You may need to add more stock if soup is too thick. Add curry powder and season accordingly. To serve, place Parmesan shavings on top of the soup, a splash of olive oil and pepper.

The Culinary Chase’s Note: The addition of curry goes well with parsnip and gives the soup a bit of an edge. Enjoy!

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