Ingredients
- 2 tbsp olive oil + 2 tbsp. butter
- 1 medium yellow onion - rough chop
- 5 large parsnips (about 1 ½ pounds) - cut into ½” pieces
- 2 medium leeks - white and light green parts rough chopped
- 2 medium to large apples - Golden delicious, Fuji, or Gala, peeled and cut in similar size pieces to the parsnips.
- 1 very small yukon potato* - peeled and cut similar to parsnips and apples
- 3 to 4 cups of chicken broth (I prefer making mine with “better than boullion” chicken base. It’s a much richer flavor)
- ½ to 1 cup of milk (1%, 2%, or whole)
- Salt and pepper to taste
TOPPING
- Sharp Irish Cheddar Cheese - shredded
- Smoked almonds - chopped/crushed
- Parsley + Chives - chopped
Instructions
- In a large sauce pan (4 to 5 quarts) on medium low heat, saute the onions in olive oil and butter with a sprinkle of salt and pepper until the onions are translucent (6-8 minutes).
- Add the parsnips, leeks, apples and potato and stir to combine and coat with oil, butter, and onions. Season with another healthy pinch of salt and pepper. Cook for 5-10 minutes on medium low heat.
- Add chicken broth. The broth should just cover the vegetables (too much broth will make your soup watery/runny). Cook for 20 minutes on a low simmer until all vegetables are fork tender.
- Turn the heat off and, using an immersion blender, puree the soup directly in the pan until silky smooth.
- Turn heat on low/medium-low and stir milk into soup. Use your own judgment on the amount of milk based on what you have (the fattier the milk, the less you need) and your preferences on richness and consistency of the soup.
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