Ingredients:
- 3 tablespoons extra-virgin olive oil
- 1½ pounds parsnips (about 5 medium), peeled and chopped
- 1 large shallot or half a large onion, finely chopped
- 1 medium cloves garlic, finely chopped
- 4 cups low-sodium chicken or vegetable broth
- 1 medium Yukon potato (about 8 ounces), peeled and chopped
- 1 apple, peeled, cored and chopped (I used a Gala apple – most any will do.)
- salt and pepper taste
Garnish Options:
- ¼ teaspoon freshly ground pepper
- drizzle of good olive oil
- grated apple or crumples apple chips
- dollop of plain yogurt or crème fraiche
Method:
- Step 1
Heat oil in a large pot over medium heat. Add parsnips, potato and shallots or onion, season with ½ teaspoon of salt and immediately cover for about 5 minutes. Lift lid and stir making sure nothing is browning too quickly but getting nice and soft.
- Step 2
Add the apple and garlic. Cook, stirring and covering again until everything is easily pierced by a knife and fragrant – another 5 to 7 minutes. Add broth to cover the mixture plus a bit (around 2 inches over). Let cook on medium-high heat. Bring to a boil, then reduce to a simmer for 15-20 minutes (stir to make sure nothing is sticking to the bottom) until the vegetables are tender when mashed against the side of the pot with a wooden spoon.
- Step 3
Puree the soup in the pot with an immersion blender until smooth. Alternatively, blend the soup in batches in a blender with the lid slightly ajar. If the puree is too thick, add water or more stock directly to the pot or blender bit by bit to thin it out. Use caution when blending hot liquids. Season with salt to taste. Garnish with all or some of the list from above.