Ligonier Country Market
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Parsnip and Apple Soup

1 large boiling potato

 2 parsnips (about 1/2 pound), peeled and chopped fine

 3 shallots, chopped fine (about 1/4 cup)

 1 leek (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine

 1 granny smith apple

 2 tablespoons chopped fresh parsley leaves

 1/2 stick (1/4 cup) unsalted butter

 2 to 2 1/2 cups chicken broth

 1 cup apple cider or juice

 1/2 cup heavy cream

 

To make soup: Peel potato and cut into 1/4-inch dice. In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer, covered, 20 minutes, or until vegetables are very soft. In a blender puree mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Keep soup warm. Serve soup topped with julienne granny smith apples and a sprig of parsley. Makes about 4 cups.


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Founding Board Members

Founding Board MembersWithout the founding board members our Market would not be the amazing place it is today.

Frances Austin

Eleanor Barbaras

Edward Bitzer

Harriet Clark

Anne Hewat

Thomas Hughes

William Kemper

Benjamin Lamb

Dorothy Sheridan

Ralph Shirey

Stanley Tishman

Joyce Tucker

John West

Jeanne Witman

Shepherd Witman


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