Apple and parsnip soup with floating calvados cream recipe

Apple and Parsnip Soup with Floating Calvados Cream recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Apple and Parsnip Soup with Floating Calvados Cream is a delightful combination of flavors that will warm your soul. The sweetness of the apples and the earthiness of the parsnips create a harmonious blend, while the addition of calvados cream adds a touch of elegance. This creamy soup is perfect for a cozy autumn evening or as an impressive starter for a dinner party.

Keywords: apple, parsnip, soup, calvados cream, recipe

Apple and parsnip soup with floating calvados cream recipe details

Apple and parsnip soup with floating calvados cream recipe, recipe Rating: 4.9
Number of votes:137

Ingredients:

3 ounces butter

11 ounces onions (sliced thin)

1 pound parsnips (peeled and cut into large dice)

1 pound cooking apples (peeled, cored, and cut into large dice)

3 quarts chicken stock

Salt (to taste)

White pepper (to taste)

1 pint heavy cream

6 ounces Calvados

Instructions:

Heat the butter in a heavy sauce pot over moderately low heat. Add the onions and sweat without letting the brown. Add the parsnips and apples, stirring to mix. Add the stock and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes. Puree with a hand blender and strain. Pour into a clean sauce pot and bring to a boil. If the soup is to thick, add a little stock. Season to taste with salt and white pepper.

Whip the cream until lightly thickened but not stiff. Do not over-whip. Mix the Calvados into the cream. This further mixing should thicken the cream so that it holds soft peaks.

At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the broiler very briefly to lightly brown the cream. Serve immediately.

Yield:3 quarts