Parsnip-Apple Velouté Recipe

Ingredients

• 4 parsnips (peeled and diced)
• 2 granny smith apples (peeled, cored and diced)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large pot, melt the butter and olive oil over medium heat.
2. Add the diced onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the parsnips and apples and sauté for an additional 5 minutes.
4. Add the broth and bring to a boil, then reduce heat and let simmer until the parsnips are tender, about 20 minutes.
5. Using a blender or immersion blender, puree the soup until smooth.
6. Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
7. Warm the soup over low heat until heated through, then serve.

Verdict and Serving Suggestions

This parsnip-apple velouté is a delicious and comforting soup perfect for chilly nights. The parsnips and apples lend a subtle sweetness to the soup, while the heavy cream gives it a velvety texture. It can be served as a main dish or as a side dish to complement a hearty entrée. Serve with crusty bread or croutons for added texture.