Velvety Parsnip and Apple Soup with Walnut Crème
A velvety winter starter made from parsnips and apples, seasoned with ginger and nutmeg and served with toasted walnuts and crème fraîche. The soup can be cooked a day ahead and only needs reheating before serving.
By yumbelo · 6 servings · 60 minutes
Ingredients
- 800 g Parsnips
- 2 pc Apples (tart, e.g. Boskop)
- 1 pc Onion
- 1 pc Garlic clove
- 20 g Ginger, fresh
- 30 g Butter
- 2 tbsp Neutral oil
- 1 l Vegetable stock
- 1 tsp Turmeric powder
- 1 pinch Nutmeg, grated
- 200 g Crème fraîche
- 60 g Walnuts, chopped
- 1 bunch Chives
- Salt
- Pepper
Method
- Toast the walnuts in a dry pan without fat over medium heat for 3 to 4 minutes, until fragrant, then let them cool on a plate.
- Peel the parsnips and slice them thinly. Wash the apples, quarter them, remove the cores and roughly dice them. Finely dice the onion and garlic, peel the ginger and finely grate it.
- Heat the butter and oil in a large pot. Sweat the onion, garlic and ginger in it for 3 minutes until translucent.
- Stir in the parsnips, apples and turmeric and sweat for 2 minutes more. Pour in the vegetable stock, bring to a boil and simmer covered over low heat for 20 to 25 minutes until soft.
- Blend finely with an immersion blender. Season with salt, pepper and nutmeg. Let the soup cool and refrigerate until serving.
- To serve, reheat the soup slowly without letting it boil. Thin with a little water if needed.
- Stir the crème fraîche smooth with a pinch of salt. Finely snip the chives.
- Ladle the soup into pre-warmed bowls, add a dollop of crème fraîche to each, sprinkle with walnuts and chives, and serve immediately.