Now that there is a chill in the air Dear Reader, I find myself thinking more and more about soup. I find making a pot of homemade soup very comforting….it is like yoga for the fingers and mind while you chop, dice and puree. Most weekends through the cooler months I would make a large pot on a Saturday morning and then deliver the still warm mason jars to my mother and step-father. Harold loved homemade cream soups and would give my latest effort his sometimes harsh but always honest review.
I haven’t made soup since we lost Harold on Father’s Day a few years ago. I have found it difficult as it was something I did just for him. As his health started to go, I tried to tickle his fancy every week by trying something new as my soups became much more of a necessity than a weekly kindness. I think soup is one of the nicest things you can make for someone – it's warmth and love in a bowl, just for them. I came across this recipe the other day and thought it might have met with Harold’s approval….he had quite a sweet tooth! If you have never had parsnips, this soup will change your mind about the white carrot-like vegetable. It is velvety smooth with a nutty sweetness . Just a few ingredients and it comes together easily. Trust me.
Parsnip Apple Soup
3 tbsp butter
3 leeks, white and pale green parts only, finely chopped
5 large parsnips (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces
3 Gala apples, peeled, cored, cut into 1/2-inch pieces
4 cups water
1 1/2 cups whole milk
Salt and pepper, to taste
Melt butter in heavy large pot over medium-high heat.
Add the leeks, parsnips, and apples. Cook until vegetables begin to soften, about 20 minutes.
Add the 4 cups water and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Turn off the heat and allow to cool slightly.
Add the milk to the soup and stir to combine. Working in batches, puree in blender until smooth, thinning soup with more water if desired. Return the soup to the pot. Season with salt, and pepper.
Bring soup to simmer. Ladle into your nicest bowls and garnish with croutons if desired.
Makes 6 servings.
I haven’t made soup since we lost Harold on Father’s Day a few years ago. I have found it difficult as it was something I did just for him. As his health started to go, I tried to tickle his fancy every week by trying something new as my soups became much more of a necessity than a weekly kindness. I think soup is one of the nicest things you can make for someone – it's warmth and love in a bowl, just for them. I came across this recipe the other day and thought it might have met with Harold’s approval….he had quite a sweet tooth! If you have never had parsnips, this soup will change your mind about the white carrot-like vegetable. It is velvety smooth with a nutty sweetness . Just a few ingredients and it comes together easily. Trust me.
Parsnip Apple Soup
3 tbsp butter
3 leeks, white and pale green parts only, finely chopped
5 large parsnips (about 1 1/2 pounds), peeled, cut into 1/2-inch pieces
3 Gala apples, peeled, cored, cut into 1/2-inch pieces
4 cups water
1 1/2 cups whole milk
Salt and pepper, to taste
Melt butter in heavy large pot over medium-high heat.
Add the leeks, parsnips, and apples. Cook until vegetables begin to soften, about 20 minutes.
Add the 4 cups water and bring to a boil. Reduce the heat to medium and simmer until the vegetables are very tender, about 20 minutes. Turn off the heat and allow to cool slightly.
Add the milk to the soup and stir to combine. Working in batches, puree in blender until smooth, thinning soup with more water if desired. Return the soup to the pot. Season with salt, and pepper.
Bring soup to simmer. Ladle into your nicest bowls and garnish with croutons if desired.
Makes 6 servings.
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