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Nutrition Facts
Serving Size 1 (175g) Recipe makes 10 servings The following items or measurements are not included below: 3 large parsnips vegetable broth
Calories 132
Calories from Fat 47		(35%)
Amount Per Serving		%DV
	Total Fat 5.2g	8%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 2.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 24mg		1%
Potassium 431mg		12%
Total Carbohydrate 20.4g		6%
	Dietary Fiber 2.8g	11%
	Sugars 5.6g
Protein 2.3g		4%
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By: Tish

Roasted Parsnip, Apple and Ginger Soup

Recipe #134613 | 1¾ hours | 20 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: Kumquat the Cat's friend
Aug 23, 2005

Posted for Zaar World Tour 2005. This is served at Bewley's Cafe in Dublin which is a favorite spot for shoppers and Trinity College Students. This soup remains a favorite. From a cookbook called The New Irish Table. I have not tried this yet. (The orange juice was a recent addition.)

SERVES 10 (change servings and units)

Ingredients

3 large parsnips, peeled and thickly sliced (about 1 1/2 pounds)
2 granny smith apples, peeled, cored and coarsely chopped (about 1 pound)
1 teaspoon fresh ginger, peeled and minced
1 tablespoon olive oil (for coating)
2 tablespoons unsalted butter
1 large leek, white and light green parts only washed carefully and sliced (about 1 pound)
4 stalks celery, finely chopped
1 onion, chopped
1 1/2 lbs potatoes, peeled and cut into 1/2 inch pieces
7 1/2 cups vegetable broth
1/2 cup orange juice
1/2 cup half-and-half
salt & freshly ground black pepper, to taste
10-12 tablespoons creme fraiche, for garnish (optional)

Directions

1
Preheat oven to 350 Fahrenheit.
2
In a metal roasting pan, combined parsnips, apples and ginger. Add oil, toss to coat and cover with aluminum foil. Cook for 20 minutes.
3
Stir, then cook uncovered for an additional 20 minutes or until vegetables are lightly browned and tender.
4
In a large soup pot, melt the butter over medium heat. Add the leek, celery, onion and potatoes. Cook for 4-5 minutes, or until slightly tender.
5
Add the parsnip mixture, broth and orange juice. Reduce heat to low, cover, and cook for 30 minutes, or until all vegetables are soft.
6
Transfer to a blender or food processer in batches and process until smooth. (At this point you can refrigerate for up to 24 hours).
7
Return the puree to the soup pot. Stir in half-and-half and season with salt and pepper. Cook over medium heat to heat through. Ladle soup into bowls and garnish with a tablespoon of creme fraiche.

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Featured Reviews for This Recipe

From: AmandaInOz

On Jun 3, 2007

I spent a semester at Trinity when I was an undergrad, and I never once ate at the cafe inside Bewley's. Now I wish I had!! This was a great hearty, comforting soup, perfect for the weather this week. I was surprised at how much apple flavour really comes through given the ratio of all the ingredients. It's quite tasty! Thanks!!

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From: Tulip-Fairy

On Mar 29, 2007

I have made this twice this week, first with my primary school cookery club and because it was such a success I made a batch for home. Followed the instructions exactly and it turned out perfected. Froze a portion to see how it would turn out and it was great. Thanks for sharing

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From: poo235

On Jun 8, 2007

We found this soup to be a little bland. I was hoping that the roasted parsnips, apples, and ginger would come out more in this dish. I cut the quantity of vegetable broth down to 6 cups, but it was still very liquidy. I think that a bit more ginger, less veggie broth, and less potatoes would really bring out the flavors more. I had this for dinner the next night chilled, and it did improve from chilling overnight, thickening up a little. The flavors were enhanced as well. EDIT: I decided to add another star. It was so much better as leftovers.

2 people found this review helpful

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From: amalissya

On Jan 10, 2007

I made this as I had some parsnips that were calling to me to eat them up! I used less potatoes (2 small ones) as that's all I had, and all broth, rather than half-and-half, as I had none! This still turned out delicious, with the subtle acidity of the apple complementing the mellowed roasted parsnip taste well. I added a amall spoon of creme fraiche to each bowl as I served it, to make up for the lack of cream in it. A nice change to curried parsnip soup. Thanks!

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