Recipe

Roasted Parsnip, Apple And Ginger Soup Recipe

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Ingredients

4 stalks celery, finely sliced .
3 large parsnips, peeled & thickly sliced (about 1 1/2 lbs) .
1 large leek, white & light green parts only washed carefully & sliced (about 1 lb) .
1 1/2 lbs potatoes, peeled & cut into 1/2 inch pieces .
7 1/2 c vegetable broth .
1 tsp fresh ginger, peeled & minced .
1/2 c half-and-half .
1 tbsp olive oil (for coating) .
1/2 c orange juice .
2 granny smith apples, peeled, cored & coarsely sliced (about 1 lb) .
1 onion, sliced .
2 tbsps unsalted butter .
10-12 tbsps creme fraiche, for garnish (optional) .
salt & freshly ground black pepper, to taste

Directions

Step #1 Preheat oven to 350 Fahrenheit.
Step #2 In a metal roasting pan, mixd parsnips, apples & ginger.
Step #3 Add oil, toss to coat & cover with aluminum foil wrap.
Step #4 Cook for 20 mins.
Step #5 Stir, then cook uncovered for an extra 20 mins or until vegetables are lightly browned & tender.
Step #6 In a large soup pot, melt the butter over med-heat/flame.
Step #7 Add the leek, celery, onion & potatoes.
Step #8 Cook for 4-5 mins, or until slightly tender.
Step #9 Add the parsnip mixture, broth & orange juice.
Step #10 Reduce heat to low, & cook for 30 mins, cover, or until all vegetables are soft.
Step #11 Transfer to a mixer or food processer in batches & process until smooth.
Step #12 (At this point you can put in the fridge for up to 24 hrs).
Step #13 Return the puree to the soup pot.
Step #14 Stir in half-and-half & season this with salt & pepper.
Step #15 Cook over med-heat/flame to heat through.
Step #16 Ladle soup into bowls & garnish with a tbsp of creme fraiche.
Enjoy the Roasted Parsnip, Apple & Ginger Soup recipe

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