Celery and apple add to the subtle sweetness of parsnip in this smooth soup. Frizzled leeks add a touch of restaurant flair, but croutes or croutons will also work.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2012
- 2 tablespoons unsalted butter
- 1 leek (white and light green parts), sliced
- 1/4 teaspoon ground ginger
- 1 pinch salt
- 1 lb parsnips peeled and sliced
- 3 ribs celery sliced
- 1 Granny Smith apple peeled, seeded and chopped
- 3 cups sodium-reduced chicken broth
- 3 cups water
- 1/4 cup whipping cream (35%)
- 2 teaspoons Dijon mustard
- 2 teaspoons cider vinegar
- vegetabIe oil for frying
- 1 leek (white and light green parts), thinly sliced lengthwise
- 1 pinch salt
MethodIn Dutch oven, melt butter over medium heat; cook leek, ginger and salt, stirring occasionally, until softened, about 8 minutes.
Stir in parsnips, celery and apple; cook, stirring occasionally, for 3 minutes. Add broth and water; bring to boil. Reduce heat and simmer until parsnips are tender, about 20 minutes. Let cool for 10 minutes.
In batches in blender, pur?e soup until smooth; return to pot. Stir in cream, mustard and vinegar; reheat to serve.
Frizzled Leeks: Meanwhile, in skillet, heat enough oil to cover bottom of skillet over medium-high heat; fry leek, in batches, until golden, about 1 minute. Transfer to paper towel–lined plate; sprinkle with salt. Serve sprinkled on soup.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 283 mg
- Sugars 5 g
- Protein 3 g
- Calories 131.0
- Total fat 8 g
- Potassium 272 mg
- Cholesterol 17 mg
- Saturated fat 4 g
- Total carbohydrate 14 g
- Iron 5.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 6.0
- Vitamin C 15.0