Meal type
|
Parsnips
|
Season
|
Fall, Winter
|
Ingredients
- 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
Directions
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 |
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