Curried Apple Parsnip Soup
1lb. (~3.5 medium) tart apples that soften easily (I used McIntosh apples)
2 Tbs. fresh lemon juice
3 Tbs. extra-virgin olive oil
2 large leeks chopped & well rinsed (white and light green parts only)
1 medium yellow onion, chopped
1 1/2 Tbs. minced fresh ginger
1 Tbs. tomato paste
4 medium garlic cloves, finely chopped
1 tsp mild curry powder
1/2 cup dry vermouth
2 large parsnips, peeled & chopped
1 medium Yukon Gold potato, peeled and chopped
5 cups low-salt chicken broth
1/3 cup heavy cream
Salt and Pepper to taste
Thinly sliced chives for garnish
1. Peel, core, and chop 3 of your apples into 1/2 inch pieces and toss with the lemon juice in a bowl, set aside.
2. Chop the leeks and onion. I chopped the leeks before washing them as there is usually a lot of dirt stuck in between the layers and you can get it out better after chopping it. Drain the leek as best you can and saute them with the onion in a saucepan with the olive oil for about 6-8 minutes.
3. Add in your ginger, tomato paste, garlic, and curry powder and continue stirring for another minute. Then add the vermouth and cook uncovered, stirring occasionally, until most of the liquid has evaporated (about 2-3 minutes).
4. Transfer the sauteed veggies into a larger pot and add the apples, parsnips, and potatoes. Stir well to coat everything evenly. Add the chicken broth and bring to a boil over medium heat, stirring occasionally until the apples and veggies are tender, about 30 minutes.
5. Using an emulsion mixer, blend all the veggies until you have an even puree. Stir in the cream and season to taste with salt & pepper. Bring the soup to a simmer.
6. This soup tasted like it needed some croutons to me. I didn’t have any croutons so I made some. I cut up some bread I had and mixed it with olive oil, minced garlic, finely grated Parmesan cheese, basil, and salt and pepper. I baked the bread in the oven at 350 for about 10 minutes.
7. Serve the soup hot and garnish it with croutons, freshly finely diced apple, and chives.