Honey Roasted Apple & Parsnip Soup

This is what we call soup for the soul. This flavourful dish from our 2019 Culinary Guide is packed with local goodness, warm spices and is vegetarian friendly.

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

Directions

Preparation time: 1.5 hrs
Serves: 6

  1. 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.
  2. Melt butter in a large stock pot. Saute onions and celery until tender, then add Dijon, salt and pepper. Deglaze pot with white wine.
  3. 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.
  4. Remove cinnamon sticks and reserve. Remove bay leaves and discard.
  5. 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, Petite Riviere Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Casa Nova Fine Beverages, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery, Sainte Famille Wines,Lunenburg County Winery.

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

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