Preparation time
20 minutes
Ready in
1 hr 20 min
Cooking Time: about 1 hour
Makes
9 cups (2.25 L) or 36 shots
Ingredients
- 1 lb (500 g) Ontario Parsnips
- 2 tbsp (25 mL) olive oil
- Salt and pepper
- 1 small Ontario Onion, chopped
- 3 Ontario Apples, peeled and chopped
- 1 Ontario Potato, peeled and chopped
- 2 cloves Ontario Garlic, minced
- 1 tbsp (15 mL) brown sugar
- 1-1/2 tsp (7 mL) ground ginger
- 5 cups (1.25 L) chicken or vegetable broth
- 1 cup (250 mL) Ontario Apple Cider or Apple Juice
- 3/4 tsp (4 mL) ground cardamom
- 1/2 tsp (2 mL) ground cinnamon
- Pinch allspice
- 1/2 cup (125 mL) 35% Ontario Whipping Cream
Instructions
Peel parsnips and cut into 1-1/2-inch (4 cm) pieces. Toss with half the oil and 1/4 tsp (1 mL) each salt and pepper in baking pan. Spread out in single layer and roast in 400°F (200°C) oven until tender and golden, about 30 minutes, stirring once or twice.
Meanwhile, in large saucepan, heat remaining oil over medium heat. Cook onion for 2 minutes. Add apples and cook for 3 minutes. Stir in potato, garlic, sugar and ginger; cook for 1 minute. Stir in roasted parsnips, broth, cider, cardamom, cinnamon and allspice. Bring to boil, reduce heat, cover and simmer until the apples and potato are tender, 20 to 30 minutes.
In blender or food processor, puree the soup in batches until smooth. (A blender makes smoother soup.) Return to the saucepan and stir in cream. (Soup can be cooled, covered and refrigerated for up to 3 days. Reheat gently until steaming hot, but do not boil.) Taste and adjust seasoning with more salt, pepper or other spices. Place metal spoon in the glass before adding the warm soup or use metal funnel to pour in the soup.
Nutritional Information
1 shot (2 oz/60 ml):
- Protein: 0.5 grams
- Fat: 2 grams
- Carbohydrate: 6 grams
- Calories: 44
- Fibre: gram
- Sodium: 250 mg