Parsnip Apple Soup
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We love parsnips, and this may be our favorite parsnip recipe of all time. It is adapted from one presented in the 2009 Illustrated Encyclopedia of British Cooking (ISBN 978-0754819127). Our major change was to use home-made Balti Masala paste, which is an excellent choice for this sweet-savory dish.
2 tablespoons butter
1 medium onion, minced
1 garlic clove, minced
1¼ pounds parsnips, peeled, and thinly sliced
1 tablespoon Balti Masala paste
1¼ cups apple juice
2½ cups stock
1¼ cups milk
salt and black pepper, to taste
yogurt and minced parsley for garnish
Melt butter in a soup pot over medium heat. Add the onion, garlic and parsnips and gently sauté for 10 minutes, stirring frequently. Add in curry paste and mix for a minute.
Add apple juice and stock, bring to a boil, reduce heat and simmer for 20-30 minutes until the parsnips are soft.
Puree mixture until smooth, add milk, and season with salt and pepper. Gently heat soup until warm. Serve with a dollop of yogurt and the minced parsley.
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