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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 209.7
  • Total Fat: 5.5 g
  • Cholesterol: 13.9 mg
  • Sodium: 272.7 mg
  • Total Carbs: 32.7 g
  • Dietary Fiber: 4.3 g
  • Protein: 7.0 g

View full nutritional breakdown of Parsnip Apple Cider Soup calories by ingredient
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Parsnip Apple Cider Soup

Submitted by: HUNNYTHISTLE

Introduction

Warming, creamy soup with some tang that uses seasonal fall produce from local Washington farms. This recipe contains bacon as well as chicken stock, but can be adapted easily into a vegetarian version by skipping the bacon garnish and substituting vegetable stock. This recipe can also be easily multiplied to yield addition servings. This recipe uses whole milk and yogurt. Using lower fat versions will decrease the calories, but the soup will taste less rich. Nutrition information is based off of homemade stock. Commercial stock will have substantially more sodium. Warming, creamy soup with some tang that uses seasonal fall produce from local Washington farms. This recipe contains bacon as well as chicken stock, but can be adapted easily into a vegetarian version by skipping the bacon garnish and substituting vegetable stock. This recipe can also be easily multiplied to yield addition servings. This recipe uses whole milk and yogurt. Using lower fat versions will decrease the calories, but the soup will taste less rich. Nutrition information is based off of homemade stock. Commercial stock will have substantially more sodium.
Number of Servings: 4

Ingredients

    2 lg tart apples (Braeburns work well)
    1 tsp cider vinegar
    3 strips of bacon, diced (skip if vegetarian)
    2 med parsnips
    1 small potato
    2 cup chicken stock (or vegetable if vegetarian)
    2/3 C Apple Cider
    1/2 C milk
    2 tbsp yogurt, greek
    2 tbsp Calvados or apple brandy or brandy (optional)

Directions

Makes 4 servings.

Peel, core, and dice one large apple ( approx 1/4 in cubes). Mix with 1tsp apple cider vinegar to prevent apple from browning. Set aside for garnish.

Cut the bacon into 1/4 in cubes, cook until crispy. Set aside for garnish.

Peel, core, and coarsely chop the other apple, then peel and slice the parsnip and potato. Add to a pot with 2 cups of stock, and 2/3 cup apple cider. Simmer, covered until potatoes and parsnips are soft, and easy to crush -- about 25 min.

Pour the soup (all the contents from the pot) into a blender and puree until smooth. Add 1/2 cup milk and 2 tbsp greek yogurt. (It mixes better if the milk and yogurt is warmish; warming briefly in the microwave on low may be useful.) Add in the Calvados if desired. For a less tangy soup, the yogurt can be omitted, and some of the cider replaced with stock.

Return the soup to the pot and simmer for a minute. Add additional stock or water if a thinner soup is desired. Season to taste with salt and pepper.

Ladle soup into bowls; garnish with some apple and bacon cubes.



Number of Servings: 4

Recipe submitted by SparkPeople user HUNNYTHISTLE.






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