Apple And Parsnip Soup With Coriander
Serves: 4
Darlene Legros
1 January 1970
Based on User reviews:
43
Spice
44
Sweetness
55
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Unsalted Butter680 g
Parsnip (peeled, sliced)1 large
Onion (chopped)1.5 tsps
Ground CorianderDirections:
1
Melt butter in heavy large Dutch oven over medium-high heat
2
Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes
3
Add 4 cups broth and bring to boil
4
Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes
5
Puree soup in blender in batches
6
Return puree to saucepan
7
Thin with more broth if desired
8
(Can be made 1 day ahead
9
Cover and chill
10
Rewarm over medium heat before continuing
11
) Season soup with salt and pepper
12
Ladle into bowls
13
Sprinkle with parsley; garnish with apple slices if desired and serve
14
Melt butter in heavy large Dutch oven over medium-high heat
15
Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes
16
Add 4 cups broth and bring to boil
17
Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes
18
Puree soup in blender in batches
19
Return puree to saucepan
20
Thin with more broth if desired
21
(Can be made 1 day ahead
22
Cover and chill
23
Rewarm over medium heat before continuing
24
) Season soup with salt and pepper
25
Ladle into bowls
26
Sprinkle with parsley; garnish with apple slices if desired and serve