Apologies for the lack of posting last week. I was in the midst of getting ready for a quick weekend trip to Minnesota (photos to come this week) and ate a lot of takeout. I know, disgraceful. However, we did have time to ship up this easy parsnip and apple soup. With the addition of bacon, this soup makes an easy (and cheap) weeknight dinner. The parsnips and carrots could easily be substituted for any other root vegetable -- potatoes would make this even more inexpensive. Parsnip and Apple Soup (adapted from Food & Wine)
2 tablespoons butter
1 large onion/, roughly chopped
6 cups chicken or vegetable broth
1 1/2 lbs parsnips, peeled and cut into 1-inch pieces
1/2 lb carrots, peeled and cut into 1-inch pieces
2 apples, peeled, cored, and sliced
2 oz bacon, roughly chopped
1/2 cup cream
1/2 cup milk
In a large pot, melt butter over medium heat. Add onion and cook until soft, about 5 minutes. Add broth, parsnips, and carrots and bring to a boil over high heat. Reduce heat to low and simmer, covered, for about 15 minutes. Add apples and simmer for 15 minutes more.
Meanwhile, sauté bacon in a pan until crispy. Drain on a paper towel and set aside.
Working in batches, purée soup in a blender until smooth. Mix in cream and milk and reheat if necessary. Season well with salt and pepper, and top with bacon and croutons, if desired.