Parsnip and Crab Apple Soup

Meal type Parsnips
Season Fall, Winter


  • 2lbs parsnip, peeled and cut into large pieces
  • 2lbs crab apple, stem and blossom end removed (larger apples can be halved and cored)
  • 1 onion, sliced
  • 3 clove garlic, sliced
  • 2 Tbsp butter
  • 1 tsp kosher salt


1 Sweat all in butter (with salt) until onions are completely soft. Be Careful not to color.
2 Add 2 cups apple cider
3 2 quart vegetable stock or wate
4 Sachet (bay, rosemary, sage, thyme, pepper, coriander)
5 Bring to a boil and simmer until parsnips are completely soft.
6 Puree, strain and add 1 cup heavy cream and check seasoning