Curried Parsnip Soup with Shredded Apples |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Made with yogurt instead of cream, this pureed soup is deceptively light. The green apple peels, thinly sliced and fried, make a delicious garnish. Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 cup chopped onion |
1 1/2 tablespoons curry powder |
6 cups low-salt chicken broth |
1 1/2 pounds parsnips, peeled, cut into 1-inch pieces |
2 medium granny smith apples |
1 cup plain whole-milk yogurt, whisked to loosen |
1 cup corn oil |
Directions:
1. Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
2. Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
3. Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
4. Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.
|
|