This blended soup is a creamy fall side dish I like making for Thanksgiving. It's sweet and savory, with ginger adding some spice. Topping it with prosciutto adds a nice touch of salt to the meal. —Donna Brassard, Cape Eliz, Maine
Parsnip and Apple Bisque
Parsnip and Apple Bisque
Prep Time
20 min
Cook Time
40 min
Yield
7 servings
Ingredients
- 2 tablespoons unsalted butter
- 4 cups chopped peeled parsnips
- 1 cup chopped fresh carrots
- 3 cups chopped peeled Fuji apple
- 1-1/2 cups chopped onion
- 2 teaspoons minced fresh gingerroot
- 2 garlic cloves, chopped
- 4 cups chicken stock
- 2 cups water
- 1-1/2 teaspoons ground coriander
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon white pepper
- 1 tablespoon cider vinegar
- TOPPING:
- 8 pieces thinly sliced prosciutto, chopped
- 1/4 cup plain Greek yogurt or sour cream
- 2 tablespoons minced fresh parsley
Directions
- In a large saucepot or Dutch oven, melt butter over medium-high heat. Add parsnips, carrots, apple and onion, cook until browned, 6-8 minutes. Add ginger and garlic, cook one minute longer. Add chicken stock, water, coriander, salt, cumin and pepper; bring to a boil. Reduce to a simmer; cook until parsnips, apples and carrots are tender, 18-20 minutes.
- Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. Remove from heat, stir in cider vinegar.
- Meanwhile, in a small skillet, cook prosciutto until crisp over medium heat. Remove with a slotted spoon; drain on paper towels.
- To serve, ladle soup into bowls. Top with crisped prosciutto, dollops of Greek yogurt and parsley.
Nutrition Facts
1 cup: 190 calories, 7g fat (3g saturated fat), 25mg cholesterol, 886mg sodium, 26g carbohydrate (12g sugars, 6g fiber), 9g protein.
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