Published on April 30, 2018
Parsnip Soup with Apple, Horseradish and Chives
Parsnip Soup with Apple, Horseradish and Chives
(serves 6-8)
Ingredients:
- 1 Tbsp. Olive Oil
- 2 Pounds parsnips- peeled and sliced
- 1 each Small onion (diced)
- 1 tsp ground cumin
- 2 tsp curry powder
- 1 garlic clove (minced)
- Salt & Pepper to taste
- 5 cups Chicken stock or low sodium chicken broth
- 2/3 cup Low Fat Milk
- 1Tbs minced chives
For the Garnish- mix together in a small bowl and reserve
- ½ cup Julienne sliced apple
- 1 tsp Grated horseradish
- 1 tsp Extra Virgin Olive Oil
Directions:
- In a large saucepan at low heat add the olive oil.
- To that, add onions and parsnips and cook until they are tender- about 10 minutes.
- Add spices, garlic, salt and pepper. Cook this for 2 more minutes, stirring frequently.
- Add the stock, and simmer gently for about 20 minutes, or until parsnips are tender.
- Transfer the soup into a blender and process in small batches until velvety smooth. If it is too thick, add more stock if necessary.
- Return soup to saucepan and whish in cream and bring to a simmer. Adjust seasoning if needed.
- To serve, ladle soup into bowls and lace about 1 Tbsp. of for apple, horseradish and chive mixture in the center of each bowl