Parsnip Soup

Siena Duplan | sienaduplan.com/food

Servings: 4-6

Prep: 15 mins

Cook: 30-45 mins

Ready 1 hour

Ingredients:

• 1 yellow onion, chopped

• 2 tablespoons olive oil

• 1 teaspoon yellow curry powder

• 3-4 sprigs fresh thyme (or, ½ teaspoon dried thyme)

• Dash of dried sage and nutmeg (optional)

• 3-4 parsnips, peeled and chopped

• 1 large tart cooking apple, peeled, cored, and chopped

• 5 cups chicken or vegetable stock

• 1 tablespoon butter (optional)

• ½ cup heavy whipping cream, crème fraiche, or sour cream, plus extra to serve (if

latter two)

• Salt and pepper

• Croûtons and chives to serve (optional)

Directions:

1. Sauté the onions in the olive oil and curry powder with a pinch of salt for about

15 minutes, or until the onions are soft and slightly translucent.

2. Stir in the thyme, sage, nutmeg, apple, and parsnips and cook for about 5-10

minutes.

3. Add the stock and season with salt and pepper to taste. Simmer uncovered

for about 15-20 minutes or until the parsnips are soft.

4. Puree the soup with a handheld blender.

5. Stir in the butter (if using), crème fraîche (or alternative) and mix until

incorporated.

6. Ladle into bowls and top with a spoonful of sour cream, fresh chopped chives,

and/or croûtons.