Creamy Parsnip Soup with Browned Leek Garnish

Alright, I know that sometimes I suggest some off the wall things. And I’m sure that when you read the ingredients of this soup you are going to think that this is one of them. But hear me out.

Yes, apples in a soup is a super weird idea.

Even I thought it sounded a little suspect.

But I might just put apples in all of my soups after this.

It adds such an interesting and complex tang to this delicious soup. Not that I think you plan your evening meals around complex tang, but this soup is freaking good.

I promise.

Give it a try and let me know what you think.

If you don’t think it’s yummy, I’ll come to your house and make you whatever you want.

Scouts honor.

You will need…

3 tablespoons butter

1 ½ pound leeks, chopped (should yielded about 2 ½ cups)

1 pound parsnips, trimmed peeled and chopped

2 green apples, peeled, cored and chopped

1 medium baking potato (about ½ lb) peeled and chopped

6 cups chicken stock

½ cup heavy cream

Salt and Pepper to taste

Start by heating 2 tablespoons butter in a large pot over medium heat. Add 2 cups of the leeks and cook. Stirring them for about 5 minutes.

Add the parsnips, apples, potatoes and stock to the pot.

Bring the mixture to a boil, then reduce the heat to a simmer and let it cook until the vegetables are tender. About 20-25 minutes.

Working in batches in a food processor or blender, or with a hand emersion blender (which I recommend purchasing for $35), puree the soup until smooth.

Return the soup to the pot if you used a processor or blender and stir in the cream.

Season with salt and pepper.

While the soup is cooling slightly to serve, heat the remaining 1 tablespoon of butter in a medium pan over medium-high heat.

Add the remaining leeks and cook, stirring occasionally until they are golden brown. About 3 minutes.

Serve the soup topped with the browned leeks.

And if you think this soup is delicious, you have to come cook me whatever I want.

So there.

Love and Beer Floats

Angela