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Year of the Soup: Week 40

I made this entire soup while wearing 4 inch heels.

That’s huge for me – I’m not good in heels.  But because John is 6’5″, I’ve decided to wear heels for our wedding.  Knowing how so many brides have sore feet after only about an hour, I’m taking the advice given long ago by Jackie before her wedding.  She wore her wedding shoes around the house for weeks – most notably to vacuum.  Because of it, she was able to spend the entire night in her fabulous purple heels instead of downgrading to flip flops.  So I’m opting to cook in my heels for the next few weeks to prepare my feet.  So far, so good.

As for this soup, it had all the makings of an excellent recipe, but I think the ratios are off a bit.  The flavor of the apples really overpowered everything else, which made it altogether too tart.  If you make it, I’d suggest cutting back on the apples, or using a style that’s less tart.  Thank you much to fellow photographer/vegetarian Stephanie for sending me this recipe!  Now that I’m down to only 12 soups left, I could use more suggestions, so feel free to send a recipe my way if you see a good one :)

Roasted Parsnip and Apple Soup

Ingredients

1 1/2 lb. parsnips
4 Tbsp butter
1 1/4 lbs. tart apples (granny smith, pink lady, etc.)
1 small sweet onion
1 lb. waxy potatoes (such as Yukon gold)
1/2 tsp each ground ginger, cumin and nutmeg
1 tsp coriander seeds, pulverized
2 litres vegetable stock (or chicken)
1/2 cup cream
kosher salt to taste
fresh ground pepper to taste

Directions

1. Peel parsnips and roughly chop into 1″ pieces.
2. Place parsnips in roasting dish and dot with 3 tbsp of butter. Bake at 400°F for 45 minutes, stirring every 10 or 15 minutes.
3. In large heavy bottomed pot, heat remaining tbsp of butter over medium. Add onions and cook until translucent.
4. Add in potatoes, apples and spices and sauté for five minutes.
5. Add in roasted parsnips and stock and bring to a boil. Lower to a simmer and allow to cook for 20 minutes or until all vegetables and fruit is softened.
6. Using an immersion blender, stand blender or food processor, blend the soup into a smooth purée (in batches if using a blender or food processor).
7. Pour back into pot and reheat, stirring in cream and seasoning to taste.
8. Ladle into bowls and top with a sprinkle of Parmesan for garnish.

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