Parsnip and apple soup

Ahh the pureed soup, creamy texture without even needing to add cream, even distribution and marriage of flavors, easy to eat and add other accompaniments. Better yet you dont have to worry about your knife work! Ahh the parsnip, looks like a white carrot but so very different - buttery, sweet, and slight touch of spice. 

This soup is very easy to put together and has some nice fall flavors come together.

The Recipe

   4 parsnips peeled and chopped

   1 carrot peeled and chopped

   1 leek washed thoroughly and chopped

   2 shallots chopped

   2 apples preferably of different varieties (I used Braeburn and Jonagold)

   2 stalks celery

   6 cups chicken stock

   6 sprigs of thyme

   2 bay leaves

   1 cup of cream preferably raw and organic

   2 T olive oil

   1/2 cup white wine (I used Riesling)

   salt and white pepper to taste

Heat the oil and sweat out the vegetables taking care not to let them brown. Once vegetables soften a bit, deglaze with the white wine and reduce by half. Add the thyme and the chicken stock and simmer for 30-40 min or until vegetables are tender. Cut off the heat and add in the cream. Remove the sprigs of thyme and bay leaves. Transfer to a blender or Vitamix and puree in batches and pass through a chinois or other fine meshed sieve. If the soup is too thick add  a bit more chicken stock to your liking. 

One of the beauty of this, or any other well prepared pureed soup for that matter, is that its fantastic on its own, or if your feeling zealous, add some floating accoutrements such as roasted mushrooms and celery leaves, brown buttered dates and parsley leaves, parmesan croutons, toasted pecans, candied bacon, the list goes on. Have fun with it, explore the possibilities.