As the snow starts to blanket the ground here in the valley, reliance on the local produce that farmers, or yourself, have put away should be taking over the table at home.
Kohlrabi, parsnips, carrots, onions, potatoes, garlic, squashes, and apples force a bit of creativity as not to be redundant when trying to keep it local.
Here is my recipe for parsnip apple soup that will keep you warm as those single digit temperatures settle in.
2T extra virgin olive oil- or sunflower oil
1 Medium onion, halved and thinly sliced
3/4 cup apple cider
1.75# parsnips, peeled and cut into about 1” pieces (cut the fat top in half first)
1 large waxy potato, peeled and quartered
4.5 cups chicken stock (or vegetable stock)
2 slices bacon (optional)
1/2 cup heavy cream (optional)
2T unsalted butter
Salt and freshly ground pepper
1 apple cut into a 1/2 inch dice
1/3 cup grated cheese..I like Thistle Hill Farm Tarentaise for this.
Thinly sliced fresh sage for garnish
1. In a large saucepan, heat the live oil. Add the onion and cook over moderately high heat until golden. About 8 minutes. Add the apple cider and cook till syrupy, about 3 mins. Add the parsnips, potato, stock and bacon if you choose, and bring to a boil. Cove and let simmer untill the parsnips are very tender, about 40 minutes.
2. In a blender puree the soup in batches. Return the soup to the saucepan and stir in the cream if you fell the body of the soup would benefit from it. Season with salt and pepper and keep warm.
3. Heat a medium skillet. Add the butter and diced apple and cook over high heat until the apple is tender and golden around the edges. About 2 minutes. Remove from heat and season lightly with salt and pepper.
4. Ladle the soup into bowls; garnish with the grated Tarentaise, sauteed apples and sage. Enjoy!
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