Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it’s the perfect vehicle for tasting the effects of salt on food.
Ingredients for 6 Portions:
2 lbs parsnips, peeled, cut into 1/2-inch sticks
2 green apples, peeled, cut in thick slices
Note: a diced yellow onion could be added to the roasted vegetables. I didn’t want this too sweet, so I tried without one, and it was amazing, but I’ll try the next batch with that addition.
2 tbsp olive oil
salt to taste
1 russet potato, peeled, cut in 8 pieces
6 cups chicken broth (or combo with water)
1/2 cup heavy cream
pinch of cayenne
– Garnish with croutons, crumbled blue cheese, and chives
Source recipe: https://foodwishes.blogspot.com/