Honey Roasted Apple & Parsnip Soup
Homemade soup on a cool day is a perfect meal. Try this easy and delicious locally-inspired soup the next time you have apples on hand and need to warm up!
1 lb (450 g) parsnip
1 ½ lbs (680 g) Scotian Gold Honeycrisp apples
¼ cup (50 ml) olive oil
1 tsp (5 ml) coarse salt
3 tbsp (45 ml) butter
1 cup (250 ml) diced onions
¾ cup (175 ml) diced celery
1 tbsp (15 ml) Dijon mustard
2 bay leaves
2 cinnamon sticks
4 cups (1 L) vegetable stock
4 cups (1 L) water
1 tsp (5 ml) milled black pepper
½ tsp (2 ml) sea salt
1 cup (250 ml) Nova Scotia white wine
2 cups (500 ml) heavy cream
½ cup (125 ml) crumbled Nova Scotia blue cheese
- Place the apples and parsnips on a cookie sheet. Drizzle with the olive oil and sprinkle with coarse salt. Roast in a preheated oven at 350 F (180 C) for 45 minutes.
- Melt butter in a large pan. Sauté the onions and celery until tender, then add the Dijon, salt and pepper. Deglaze the pan with white wine.
- Add the roasted apple and parsnips along with the cinnamon sticks, bay leaf, water and vegetable stock. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes.
- Remove cinnamon sticks and reserve.
- Purée soup in blender or with an immersion blender. When smooth, reintroduce the cinnamon sticks and stir in heavy cream. Garnish with crumbled blue cheese.
Recipe developed by: The Kilted Chef (www.kiltedchef.ca)