Cream of apple
& parsnip soup
If you can get ‘Northern Spy’ apples for this lovely first course, by all means use them. Otherwise, the venerable ‘McIntosh’, or any apple you would use for making applesauce that breaks down well, will do very nicely.
Cauliflower is a good substitute for the parsnips. You can prepare this soup the day before you serve it; this will also help to develop the flavours.
3 tbsp. (45 mL) unsalted butter
1 tbsp. (15 mL) olive oil
1 large leek, trimmed, split and rinsed well, thinly sliced (use all the white and the paler green parts)
1 clove garlic, minced
1 tsp. (5 mL) curry powder
1⁄2 tsp. (2 mL) ground coriander
2 tbsp. (30 mL) all-purpose flour
2 apples, peeled, cored and chopped
2 parsnips, peeled and chopped into 1-in. (2.5-cm) pieces
1⁄2 tsp. (2 mL) salt
1⁄4 tsp. (1 mL) white pepper
3 cups (750 mL) chicken or vegetable broth
1 cup (250 mL) table cream or whole milk
1⁄4 cup (60 mL) fresh parsley, chopped
1 cup (250 mL) croutons (homemade or store-bought)
In a large saucepan, combine butter with oil and melt over medium heat. Add leeks and sauté until softened, about 4 minutes. Add garlic and cook for another minute, then stir in curry powder, coriander and flour, and cook for another 2 to 3 minutes.
Add apples, parsnips, salt and pepper. Mix well and add broth, stirring to loosen any bits on the bottom of the pan. Increase the heat and bring mixture to a boil. Reduce heat and let simmer for 20 to 25 minutes or until vegetables and fruit are quite tender.
Carefully transfer mixture (in batches if necessary) to a food processor or blender and purée until quite smooth. Wipe saucepan clean and return soup to it. Place over low heat. Add cream or milk and heat gently—don’t allow soup to come to a boil. When it’s quite hot, ladle into soup bowls and garnish each with a bit of chopped parsley and a few croutons.
Makes 4 servings
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