Capay Organic Parsnip and Apple Soup
Capay Organic Parsnip and Apple Soup
Ingredients
- 4 Tbsp butter
- 1/4 cup sliced garlic
- 1 medium yellow onion sliced
- 2 large shallots sliced
- 2 1/2 pounds parsnips peeled and pencil cut*
- 3 Fuji apples peeled and quartered
- 2 quarts vegetable stock
- 1/2 cup cream
- Kosher salt
Garnish
- 1/2 cup evaporated cane juice
- 1 Tbsp melted butter
- 2 each Fuji apples peeled and cut into wedges
Instructions
- Melt butter in a large soup pot over medium heat until it stops foaming.
- Add garlic and cook until just fragrant. Add onion and shallot and cook until just tender.
- Add parsnips and apples and cover with vegetable stock.
- Bring to a boil, then reduce to a simmer. Cook until parsnips and apples are fork tender.
- Remove from heat and puree with an immersion blender.
- Finish with cream and add salt to taste. Keep warm over low heat.
For the garnish
- For the garnish, place cane juice in a sauté pan over low heat and whisk in the butter.
- Add the apples and cook until tender but firm. Remove from heat.
To serve
- Ladle soup into 8 bowls and top with sautéed apples garnish. Serve immediately.
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