Apple and Parsnip Soup
with Rosemary Croutons
a soup recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
Warm up with this velvety Apple and Parsnip Soup, where sweet apples and earthy parsnips are perfectly balanced with fragrant herbs and nostalgic spices. Topped with crunchy rosemary croutons, each spoonful captures the comforting essence of autumn in a bowl.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 1 H 5 M
TOTAL | 1 H 35 M
4 SERVINGS
| 1 cup/8 oz
SPECIAL EQUIPMENT:
STAND BLENDER OR IMMERSION BLENDER
BAKING SHEET
For the croutons:
- Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.
- In a large bowl, add the cubed bread and drizzle with olive oil. Next, add the rosemary, salt and black pepper. Gently toss to coat.
- Spread the cubed bread evenly onto the prepared baking sheet. Bake until edges are browned and centers are crisp, stirring every 5 minutes to prevent burning, about 15 minutes.
- Remove from oven and transfer croutons to a bowl to cool.
For the soup:
- Prepare a baking sheet with parchment paper and set aside.
- Place prepared apples, parsnips and shallot on the baking sheet. Drizzle with 1-2 Tbsp of olive oil over the vegetables and fruit, and evenly coat using your hands. Sprinkle with salt and ground white peppercorn. Place in the preheated oven for 20-30 minutes, or until the parnsips have softened. Remove from oven.
- In a small (3 or 5 quart) dutch oven, heat 1 Tbsp olive oil. Add the roasted shallot, thyme, nutmeg, sage,and turmeric, stirring to coat, about 1 minute. When spices are aromatic, pour in the white wine and let simmer to reduce by half, about 3 minutes.
- Add the roasted parsnips and apple stirring to evenly coat with the white wine and spices. Pour in the vegetable stock, stir, then cover with the lid. Allow to gently simmer until the apples have completely softened, about 15-20 minutes. Remove from heat and let cool slightly.
- Using a stand blender or immersion blender, carefully purée the soup until smooth. If using a stand blender, return the soup to the pot and rewarm.
- Serve with the Rosemary Croutons, cracked black peppercorn, and a drizzle of olive oil.
If a kitchen scale is unavailable, use the volume measurements as a guideline when measuring the apples and parsnips.
Large and older parsnips can give the soup a bitter taste. If only larger parsnips are available, quarter each parsnip then carefully cut out the fibrous center before roasting.
dried
fine grain
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
0.49 oz - PORTION$0.50
3.5 oz - JAR$3
3.5 oz - REFILL$2
16 oz - REFILL$8
vietnamese
fine ground
A fine ground version of our Vietnamese black peppercorns. Complete with the same intense aroma, and flavor notes of wood. This fine grain form is perfect for table use.
0.25 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
8 oz - REFILL$13
leaf
Add dried thyme to your oven roasted dishes for a savory Mediterranean taste. Pair it with basil and oregano to lean toward Italian flavor combinations or pair it with lavender and celery seeds to lean toward French recipe favorites.
0.18 oz - PORTION$0.50
0.6 oz - REFILL$3
2 oz - REFILL$13
ground
Nutmeg has a warm, sweet, slightly pungent aroma and taste. Ground nutmeg is a clumpy, light colored, orange-brown powder.
0.32 oz - PORTION$0.50
2 oz - JAR$6
2 oz - REFILL$5
crushed
Dried crushed sage is is pungent, earthy, and musty in aroma. It has a strong, savory, slightly bitter flavor. Somewhat peppery with a hint of mint.
0.04 oz - PORTION$0.50
0.35 oz - JAR$5
0.35 oz - REFILL$4
1.5 oz - REFILL$13
ground
A popular spice with a pungent, earthy-sweet taste and a slightly peppery finish.
0.35 oz - PORTION$0.50
2.5 oz - REFILL$4
8 oz - REFILL$14
ground
Use ground white peppercorn in any dish that you desire a savory kick while maintaining a consistent light color. Think: white sauces.
0.35 oz - PORTION$0.50
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$14
ground
Spicy and fragrant with a warming heat, ginger is used throughout the world for both sweet and savory foods.
0.24 oz - PORTION$0.50
1.6 oz - JAR$6
1.6 oz - REFILL$5
6 oz - REFILL$13
