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Capay Organic Parsnip and Apple Soup

Print Recipe

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.