Besides being a delicious and comforting winter meal, this roasted apple and parsnip soup is great for honing your seasoning skills. With its mild, earthy, slightly sweet, gently aromatic flavor, it’s the perfect vehicle for tasting the effects of salt on food.
INGREDIENTS
- 2 lbs parsnips, peeled, cut into 1/2-inch sticks
- 2 green apples, peeled, cut in thick slices
- 2 tbsp olive oil
- salt to taste
- 1 russet potato, peeled, cut in 8 pieces
- 6 cups chicken broth (or combo with water)
- 1/2 cup heavy cream
- pinch of cayenne
NOTES
- Garnish with croutons, crumbled blue cheese, and chives
- A diced yellow onion could be added to the roasted vegetables. I didn’t want this too sweet, so I tried without one, and it was amazing.
