Curried Parsnip and Apple Soup
User Reviews
0
0 reviews
Unrated
-
Prep Time
3 hrs 12 mins
-
Cook Time
3 hrs 12 mins
-
Course
Soup
Curried Parsnip and Apple Soup
Report
Balanced, flavorful, and enjoyable—this recipe has it all.
Share:
Ingredients
- 1 teaspoon coriander seed or coriander powderIngredients:, crushed
- 1 pound apple such as Empire, Jonathan, or Macintosh, fairly tart; softens easily when cooked
- 1 tablespoon lemon juice fresh
- 3 tablespoons extra-virgin olive oil
- 2 leek white and light-green parts only, chopped and well rinsed (about 1-½ cups, large
- 1 yellow onion chopped (about 1 cup, medium
- 2 shallot peeled and chopped, medium
- 1½ tablespoon ginger fresh, minced
- 1 tablespoon tomato paste
- 2 teaspoons garlic about 2 medium cloves, finely chopped
- 2 teaspoon curry powder mild
- ⅓ cup white wine dry
- 2 parsnip peeled, quartered lengthwise, cored, and chopped (about 2 cups, medium
- 1 potato peeled and chopped into ½-inch pieces, large, yellow
- 3 cups chicken broth lower-salt
- 1 coconut milk 14-15 ounces, light, canned
- salt sea salt
- black pepper to taste, freshly ground
- 3 tablespoons chives for garnish, thinly sliced
- Bacon for garnish, if desired, crumbled
Instructions
- Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into ½-inch pieces and toss with the lemon juice in a medium bowl.
- Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks, onion and shallow; cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.
- Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the wine and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.
- Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-½ tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover then simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.
- In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the coconut milk, and season to taste with sea salt and fresh ground pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.
Genuine Reviews
User Reviews
Overall Rating
0
0 reviews
Unrated
Other Recipes
You'll Also Love
