Roasted Apple, Pear & Parsnip Soup
Ingredients
-
1
each
Harry & David Honeycrisp Apple, peeled, cored, and seeded
-
1
each
Harry & David Royal Riviera Pear, peeled, cored, and seeded
-
2
lbs.
parsnips, peeled and cut into ½” pieces
-
2
each
leeks, white part only, cut into ½ moons, ½” wide
-
½
cup
olive oil
-
3
tablespoons
olive oil
-
1
sprig
rosemary
-
1
each
large bay leaf
-
½
cup
crème fraîche
-
1
tablespoon
cider vinegar
-
to taste
kosher salt
Instructions
- Preheat the oven to 350°F (no convection).
- Toss the apple, pear, and parsnips with 3 tablespoons of olive oil and sprinkle with kosher salt. Spread on a sheet tray and roast until tender, about 10-15 minutes. Let cool.
- In a medium pot, combine leeks, olive oil, rosemary, and bay leaf. Cook over medium heat for about 10 minutes until leeks are soft but not browned.
- Add the roasted apple, pear, and parsnips to the pot, then add enough water to cover. Bring to a simmer.
- Remove the bay leaf and rosemary stem. Puree the mixture in batches in a blender, adding crème fraîche to each batch.
- Combine all batches in a large container, season with salt, and thin with water as needed. Adjust flavor with cider vinegar if necessary.
- Ladle into bowls and serve warm.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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