Updated: Apr 27
This a light soup that is perfect for early fall. This does not freeze all that well so I reduced the recipe for four servings.
5 large parsnips, peeled and chopped
2 cups of chopped leeks, the white to light green parts
2 apples peeled, pored and chopped
1 cup of chopped potatoes
2 cups chicken or veggie stock, low salt
3 cups of water
1/2 cups half and half
2 tablespoons unsalted butter
1/2 teaspoon cumin seeds
1/2 teaspoon celery seeds
1/8 teaspoon cayenne pepper (optional)
salt and pepper to taste
In a large soup pot over medium-high heat melt butter, next add leaks and seeds, then saute for about 5 minutes. Now add parsnips, apples, potatoes, cayenne pepper, water, and stock.
Bring to a boil, then reduce heat and simmer for about 30 to 45 minutes or until parsnips and potatoes are soft.
Ladle soup into a blender and puree until smooth; return to pot and add half and half and salt and pepper to taste, stir until combined.
Serve with a nice baguette or cheese bread twists