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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Pink Lady apples are wonderful for applesauce, and so work very well in this pureed appetizer soup. Sweet Fuji or all-purpose Spartan apples would also lend themselves nicely to the dish. Ingredients:
2 tablespoons olive oil |
1 cup chopped onion |
2 1/2 cups chopped peeled pink lady apple (about 1 pound) |
1 tablespoon curry powder |
1 1/2 teaspoons grated peeled fresh ginger |
1 teaspoon ground cardamom |
1 garlic clove, chopped |
3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds) |
4 cups fat-free, lower-sodium chicken broth |
1 cup apple cider |
1/2 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
8 teaspoons crème fraîche |
Directions:
1. Heat olive oil in a Dutch oven over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add apple and the next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add parsnip, chicken broth, and apple cider; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnip is tender.
2. Place half of parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat the procedure with remaining parsnip mixture. Stir in salt and pepper. Ladle about 3/4 cup soup into each of 8 bowls; top each serving with 1 teaspoon crème fraîche.
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