Make Roasted Apple and Parsnip Soup – A Creamy Lesson in Seasoning
As I mentioned in the video, most “bad” soups are the result of under-seasoning. Nothing makes me sadder than reading an online recipe review, where someone is complaining that a soup recipe was too bland. Hey, Captain “Two Stars,” did ya' ever think about putting a little more salt in?
When you make this, salt the vegetables when you roast them, but then wait until the soup is done before adding any more. Once the soup is finished, and you’ve achieved your desired texture, then taste and add salt, a pinch at a time. As you do, take a minute in between samples, along with a sip of water, and you’ll really notice how small additions of salt amplify the flavors. Continue until it sings.
Speaking of seasoning, one reason I chose blue cheese croutons for the garnish was their sharp, salty finish, and it was a beautiful combination. I look forward to showing you how to make those in the next video. Stay tuned for that, and in the meantime, I hope you give this delicious roasted apple and parsnip soup try soon. Enjoy!
Ingredients for 6 Portions:
2 lbs parsnips, peeled, cut into 1/2-inch sticks
2 lbs parsnips, peeled, cut into 1/2-inch sticks
2 green apples, peeled, cut in thick slices
Note: a diced yellow onion could be added to the roasted vegetables. I didn’t want this too sweet, so I tried without one, and it was amazing, but I'll try the next batch with that addition.
2 tbsp olive oil
salt to taste
1 russet potato, peeled, cut in 8 pieces
6 cups chicken broth (or combo with water)
1/2 cup heavy cream
pinch of cayenne
- Garnish with croutons, crumbled blue cheese, and chives
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