Roasted Parsnip And Apple Puree With Gruyère Toasts
This delicious parsnip and apple soup is a comforting and flavorful dish that is perfect for a chilly day. The roasted parsnips, sweet apples, and savory Gruyère toasts combine to create a satisfying meal that will warm both body and soul. Serve this soup to your family or guests and watch as they savor every spoonful of this delightful creation.
— Constant Cookbook
Ingredients
- 6 parsnips, peeled and chopped (about 4 cups)
- 1 Tbs. olive oil
- Salt and freshly ground black pepper, to taste
- 3 Tbs. unsalted butter
- 1 small yellow onion, chopped
- 1/4 tsp. freshly grated nutmeg
- 2 Granny Smith apples, peeled, cored and chopped, plus apple slices for garnish
- 6 cups chicken broth
- Salt and freshly ground white pepper, to taste
- 4 oz. Gruyère cheese, shredded
- 1 loaf crusty bread, cut into slices 1/4 inch thick
Instructions
- Preheat an oven to 400ºF. Line a baking sheet with parchment paper.
- In a bowl, stir together the parsnips and olive oil, and season with salt and black pepper. Arrange in a single layer on the prepared pan and roast until the parsnips are beginning to caramelize, about 25 minutes.
- In a large, heavy pot over medium-high heat, melt the butter. Add the onion and sauté until translucent, about 5 minutes. Add the nutmeg and cook for 1 minute. Add the apples, stir to coat and cook until they begin to soften, about 5 minutes. Add the broth and parsnips and bring to a boil. Reduce the heat to low and simmer, uncovered, until the parsnips are tender, about 20 minutes. Remove from the heat and let cool slightly.
- Working in batches, puree the soup in a blender. Return the soup to the pot and season with salt and white pepper.
- To make the Gruyère toasts, preheat a broiler to high. Put 2 Tbs. of the grated cheese on each bread slice. Arrange the slices on a baking sheet and broil until the cheese begins to melt, 2 to 3 minutes.
- Ladle the soup into warmed bowls and garnish with apple slices. Place 1 or 2 Gruyère toasts on the side of each bowl and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Soup of the Day</i>, by Kate McMillan (Weldon Owen, 2011).
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