November 6, 2005 - Joanne

Recipe:
Apple Parsnip Soup

8c Vegetable Stock* (homemade)
6 Sierra Beauty Apples (or other tart like Granny Smith) peeled & Cut into 1" cubes
2 large Parsnips peeled and cut into 1" cubes
1 small Celeriac
(celery root) peeled and cut into 1" cubes
Olive Oil
2 tbsp butter
1/2c Chopped Sage Leaves
Packed firmly - I used Pineapple sage
1/4 Calvados (or good quality Apple Brandy)
Salt to taste.
1/4 Tsp Freshly Grated Nutmeg

Saute apples & vegetables in Olive Oil and Butter. When golden add the sage and when apples & vegetables are slightly brown add stock and bring to a boil. Simmer until vegetables are soft. Puree with an imersion blender or pass through a food mill with the finest mesh.

Serving Suggestion:
Garnish with Julienne Apple & a dollop of Calvados spiked Creme Fraiche.

* The Vegetable Stock was made from:
tops from 4 bunches of carrots
1 small bunch of carrots chopped
Peels and tops from celeriac and parsnips
Apple peels (cores discarded)
Beet tops from 3 bunches of beets
tops from 2 bunches of leeks
Water

Fill a pot with all and cover with cold water. Bring to a boil. Simmer for an hour or two and then strain out the vegetables. Will make a very dark green stock.








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