Post-election comfort: parsnip and apple soup

November 5, 12:17 PMFood ExaminerEric Burkett

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Crisp, tart apples make for a great soup.

Whether you're staring at today's headlines in elation or disbelief, this soup should help soothe highly excited emotions. Apples play a savory role here, nicely matched with another autumn flavor, the parsnip. Using chicken stock rather water will give the soup an added richness, but plain water still results in a flavorful and vegetarian offering. Adding lemon juice at the end helps to tame both ingredients' natural sweetness.

Parsnip and Apple Soup

4 cups parsnips, peeled and cut into 1-inch dice
4 cups Granny Smith apples, peeled and cut into 1-inch dice
2 medium potatoes, peeled and cut into 1-inch dice
2 stalks celery, diced
1 yellow onion, medium, diced
1 large leek, white part only, chopped
¼ cup parsley, chopped fine
1 3-4” length of rosemary branch, left intact
Lemon juice, about 1/4 cup
Salt and pepper to taste

• Combine all the ingredients except for the rosemary, lemon juice, parsley, and salt and pepper,  in a large soup pot.
• Fill with enough water or chicken stock to cover ingredients by 2 inches.
• Add rosemary branch.
• Bring to a boil and then reduce to a simmer, cooking until potatoes and parsnips are tender.
• Add parsley and remove rosemary.
• With an immersion or standing blender, blend ingredients until smooth.
• Taste the soup; if it’s too sweet, add enough lemon juice to tone the sweetness down. Add salt and pepper to taste.
  
  
  
  
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