Parsnip Apple Cider Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 lg tart apples (Braeburns work well)1 tsp cider vinegar3 strips of bacon, diced (skip if vegetarian)2 med parsnips1 small potato2 cup chicken stock (or vegetable if vegetarian)2/3 C Apple Cider1/2 C milk2 tbsp yogurt, greek2 tbsp Calvados or apple brandy or brandy (optional)
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.
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.
Nutritional Info 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
Member Reviews