Parsnip and Apple Soup with Chive Oil
If you're looking for a soup that balances sweetness and earthiness, this velvety parsnip and apple soup is a delightful choice. The unique combination of parsnips and apples creates a comforting blend that's perfect for chilly days. It's a wonderful way to warm up from the inside out while enjoying a hint of sophistication. Imagine a dish that brings together the subtle sweetness of apples and the nutty flavor of roasted parsnips, all blended into a silky smooth texture. Drizzling it with vibrant chive oil adds a burst of freshness that elevates the overall taste. This soup is not just a meal; it's a culinary experience that satisfies both the palate and the soul.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 parsnips, peeled and chopped
- 2 apples, cored and chopped
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper to taste
- 1/4 cup chopped chives
- 1/4 cup extra virgin olive oil
- Whole chives for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
- Add Parsnips and Apples: Stir in the chopped parsnips and apples. Cook for another 5 minutes, stirring occasionally.
- Pour in Broth: Add the vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 20 minutes or until the parsnips and apples are tender.
- Blend the Soup: Using an immersion blender, puree the mixture until smooth. Stir in the heavy cream and warm through. Season with salt and pepper to taste.
- Make Chive Oil: In a small blender, combine the chopped chives and extra virgin olive oil. Blend until well combined and vibrant green.
- Serve: Ladle the soup into bowls, drizzle with chive oil, and garnish with a few whole chives if desired.
Cook’s tips
- Use a high-powered blender if you don't have an immersion blender for a smoother texture.
- Blend in batches if using a regular blender, being careful with hot liquids.
- Add a pinch of nutmeg or curry powder for extra warmth.
- For a vegan version, substitute heavy cream with coconut milk.
- Make the chive oil ahead and store in the fridge for up to a week.
Substitutions
- Use sweet potatoes instead of parsnips.
- Use pears instead of apples.
- Use vegetable broth for a vegan option.
- Use Greek yogurt instead of heavy cream.
- Use regular olive oil instead of extra virgin for the chive oil if desired.
Storage & reheating
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave. The chive oil can be stored separately and drizzled just before serving.
Frequently asked questions
Can I make this soup ahead of time?
Yes, this soup can be made up to 2 days ahead. Store it in the refrigerator and reheat gently before serving. The chive oil is best added just before serving.
Can I freeze this soup?
Yes, the soup freezes well without the chive oil. Place it in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat.
What can I serve with this soup?
This soup pairs beautifully with crusty bread, a green salad, or a grilled cheese sandwich for a hearty meal.
Is this soup gluten-free?
Yes, this soup is naturally gluten-free as long as you use a gluten-free broth. Check the label of your broth to be sure.
