Parsnip and Apple Puree Soup

Kellyn Curtis
  • 2 Tbsp. Butter
  • 1 Cup Onions-diced
  • 1/2 Cup Celery-diced
  • 1 1/2 Cup Parsnips-peeled, diced 1/2-inch
  • 1/2 Cup Apple-peeled, cored, diced 1/2-inch
  • 3 Cups Chicken or Vegetable Broth
  • To Taste Salt and Black Pepper

In soup pot over medium high heat, add butter, onions, and celery. Cook for

about 2 minutes until softened and sweet smelling. Add the parsnips and apples,

cook for 2 minutes.Add the chicken broth. Cover and bring to a boil, and

simmer for about 20 minutes until all ingredients are tender.

Transfer soup to blender or use a hand blender to purée soup to desired

consistency. If soup is too thick, add more broth, or water to adjust. If too thin,

simmer for a few more minutes to thicken. Season to taste with salt and pepper

and serve hot. Enjoy!

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