Heart Healthy from WakeMed Heart Center

Apple & Parsnip Soup

September 19, 2015 |
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Recipe courtesy of Chef Stuart Partin
as seen on episode “Apples”, season 5


  • 2 lbs of parsnips peeled and chopped
  • 10 apples of choice peeled and chopped
  • 2 Vidalia onions, diced
  • 2 shallots, minced
  • 2 oz butter cubed
  • 1 oz olive oil
  • 1/2 gallon apple cider
  • 2 Tbsp. Apple Cider Vinegar
  • 1/2 cup white wine
  • 2 cups heavy cream (optional)
  • 4 Tbsp. Kosher Salt
  • 1 tsp. white pepper
  • 1/2 tsp. truffle oil (optional)

Sweat the onions, shallots and garlic in a large saucepan with the butter and olive oil. Deglaze the pan with the cider vinegar and white wine and simmer for a few minutes until the alcohol is cooked out. Add the apples, parsnips, apple cider and seasonings and bring to a boil. Once the mixture boils, turn the heat down and allow to simmer for one hour stirring frequently. Add the heavy cream at the end and puree in a blender or by using a hand immersion blender. Garnish with Crème Fraiche and Apple Chips.

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