Apple & Parsnip Soup

Apple & Parsnip Soup

Makes approx 9 cups


  • 1 package (32-ounces) chicken broth
  • 2 cups water
  • 1 tbsp olive oil
  • 2 large shallots, finely chopped (1/2 cup)
  • 1 stalk celery, finely chopped
  • 2 lbs. (4 to 6 medium) McIntosh or Braeburn apples, peeled, cored, and chopped
  • 1 lbs. parsnips, peeled and chopped
  • ¼ tsp. dried thyme
  • ½ tsp. salt
  • ¼ tsp. ground black pepper
  • Roasted, hulled pumpkin seeds, for garnish


  1. In covered 2-quart saucepan, heat chicken broth and water to boiling over high heat.
  2. Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat.
  3. Add shallots and celery, and cook about 5 minutes or until softened and lightly browned.
  4. Add apples, parsnips, thyme, salt, and ground black pepper, and cook 1 minute.
  5. Add hot broth mixture to saucepot; cover and heat to boiling over high heat.
  6. Reduce heat to low and simmer, covered, 6 to 7 minutes or until parsnips are very tender.
  7. Spoon one-third of apple mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
  8. Pour puree into bowl. Repeat with remaining mixture. Return to saucepot to reheat.
  9. Garnish with pumpkin seeds to serve.