Ingredients
Serves 6
Step 1
Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
Step 2
Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if desired and serve.
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Reviews (23)
Back to TopThis is an OK recipe; I certainly ate the whole batch. It definitely will need thinning after pureeing, so be sure to have some extra stock on hand. The parsley is a must -- it needs the green, vegetal accent. I tried it with several different serving accents: creme fraiche, balsamic vinegar, fruit chutney; the balsamic was the most successful (but be sure to use a very light hand). What I didn't try but think would be very good is a gremalata ...
keberlein
Durham, NC, USA
2/14/2013
I made it as it says and I think it would taste better with a sweeter apple with a small amount of tart like a Pink Lady.
randalight
Oregon
11/15/2012
Really good and fairly easy to make. Finished soup reminds me for some reason of turkey stuffing with apples. ... without the turkey of course!
sparkydetroit
Dearborn, Mich.
9/30/2011
I made as written and thought it was pretty bland. I guess I'll stick to butternut squash bisque as my fall staple.
shellybacon
Northern Virginia
10/14/2010
I had 22 lbs of Macoun apples and was very done making pies. Macoun + Parsnip did the trick. I added a boiling potato, garlic, shallots, an a dash of cumin. Really excellent soup. Perfect for an autumn night. Don't skip cilantro - adds a really nice kick.
TaraSchuster
new york, new york
10/13/2010
So good! I added a potato, some fennel and a leek, just because I had them around and to add a bit of interest. I also added a bit of half and half and a splash of sherry at the end. Delicious on a rainy winter night.
Anonymous
Santa Cruz, CA
3/12/2010
Very similar in taste to the Parsnip Bisque also found on this site, but sweeter. A bit too sweet and simple in flavor for me, I'm afraid, but pleasant all the same. And easy, certainly.
sissboombah
11/17/2009
Wonderful soup. I used leek instead of onion and added the coriander only after it was blended. The coriander adds a delicate flavor that works so well with the parsnip. Really great for the whole family
poohmom
Montreal, Canada
10/20/2009
This soup was very easy, but prepared as written, it's mediocre at best. I used hand-picked macoun apples, fresh-from-the-farm parsnips, and fresh cilantro. It was still kind of a dud. I livened it up as suggested with some cayenne, a few red pepper flakes and a TB of honey. Served with bread. Probably not something I'd make again.
Persephonee
Somerville, MA
11/5/2008
This was really easy and my husband and I both loved it for a cooler October evening in Minnesota!!! I also added 3 cloves of garlic. Delicious!
riptiderush
Minneapolis, MN
10/30/2008
Tasty and easy. I did add a clove of chopped garlic and a half teaspoon of grated ginger, and replaced the butter with bacon grease. I'll definately make this again- a great fall soup.
thjadewolf
Boston, MA
9/24/2008
I made this soup for Thanksgiving and thought it was wonderful. I did nor blend it completely, so that it would have bit of texture left in it and not be too babyfood-like. It got great reviews from all of the guests. And it was even better the next day.
Anonymous
Nashville, TN
12/2/2007
I was a little bit concerned about the recipe being a bit thin on flavor initially, so I added a clove of garlic, plus a little ground fennel and cayenne. It really became a very complex and delicious soup with these additions. I will definitely be making it again (I also canned it to preserve the soup, so I got about 8 individual meals out of the recipe)
Anonymous
Boston, MA
11/15/2007
Fabulous soup! Rich and flavourful.
Anonymous
11/19/2006
这可能会更好如果我有the whole amount of parsnips to offset the tartness of the Granny Smiths. I could only find 1# of parsnips and used the 1.5# of apples. I also used whole cardamom as I didn't have time to crush it. The taste was good but it was extremely acidic. My son wouldn't eat it. It it hadn't been so acidic - tasted like a cup of vinegar was added - it would have been quite good. Will try again with more parsnips or less apple (as recipe states!)
Anonymous
Portage, WI
10/16/2006
