Honey Roasted Apple & Parsnip Soup

This is what we call soup for the soul. This flavourful dish is packed with seasonal local goodness & warm spices.

Ingredients

1 lb	parsnip, peeled
1 1/2 lbs	local Honeycrisp apples, peeled and diced
1/4 cup	olive oil
1 tsp	coarse salt
3 tbsp	butter
1 cup	onions, diced
3/4 cup	celery, diced
1 tbsp	Dijon mustard
1 tsp	milled pepper
1/2 tsp	sea salt
2	bay leaves
1 L	vegetable stock
1 L	water
1 cup	local white wine
2 cups	heavy cream
1/2 cup	local blue cheese, crumbled
to taste	salt and pepper
2	cinnamon sticks

Preparation time: 1.5 hrs
Serves: 6

Preheat the oven to 425F. Place the apples and parsnips on a baking sheet. Drizzle with the olive oil and sprinkle with coarse salt. Roast in a preheated oven for 45 minutes.
Melt butter in a large stock pot. Saute onions and celery until tender, then add Dijon, salt and pepper. Deglaze pot with white wine.
Add roasted apple and parsnips, along with the cinnamon sticks, bay leaves, water and vegetable stock. Bring to a boil, then reduce heat and simmer for 30 to 40 minutes.
Remove cinnamon sticks and reserve. Remove bay leaves and discard.
Puree soup in blender or with an immersion blender. When smooth, reintroduce the cinnamon sticks and stir in heavy cream. Garnish with crumbled blue cheese.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Wine: Jost Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery,

—

Recipe provided by: The Kilted Chef, Alain Bosse
Photography provided by: Jessica Emin, @eatwithjessie

—