Roasted Parsnip and Sweet Potato Soup with Fresh Apples Salsa and Parsnip Crumbs
- Yield: 4 servings
- 2medium apples, peeled and cored, 1 grated and 1 finely chopped
- 1small red onion, finely minced
- 1/2small bunch cilantro, stemmed and finely chopped
- 1units of juice from 1 fresh lime
- 1pinch salt
- 1pinch cayenne pepper
- 1units vegetable oil, for frying
- 4units parsnips, peeled, 1 finely diced and 3 cut into medium dice
- -- smoked hot paprika
- 2units sweet potatoes, peeled and diced
- 2tablespoons Extra Virgin Olive Oil
- 4tablespoons Unsalted Butter
- 3cloves garlic, chopped
- 1large yellow onion, chopped
- 1units chipotle chile in adobo sauce, chopped
- 1tablespoon adobo sauce
- 2teaspoons ground cumin
- 1/8teaspoon ground cinnamon
- 4cups vegetable stock (up to 6 cups if omitting cream)
- 1/2cup heavy cream (optional)
- Preheat the oven to 400F.
- To make the salsa, mix the grated apple, red onion, and cilantro in a bowl. Add the lime juice, salt, and cayenne pepper to taste, and set aside.
- To make the parsnip crumbs, coat a heavy-bottomed pot with an inch of oil and heat over medium until shimmering. Working in batches, fry the finely diced parsnip until lightly golden, about 3–5 minutes, and using a slotted spoon, lift out onto a paper towel. Season with salt and paprika to taste, and set aside.
- In a medium bowl, combine the rest of the parsnips together with the sweet potatoes and olive oil, and season with salt and pepper. Spread on a baking sheet in a single layer and roast in the oven for about 45 minutes, until soft. Set aside.
- Melt the butter in a medium soup pot over medium heat, and sauté the garlic and yellow onion until soft. Add the chopped apple, roasted parsnips and sweet potatoes, chipotle chile, adobo sauce, cumin, cinnamon, and salt and pepper to taste. Stir in 4 cups vegetable stock and let simmer for at least 30 minutes.
- Let cool briefly, and carefully puree soup in batches in a blender until very smooth. Mix in heavy cream, if using, and adjust seasonings to taste, adding more stock if needed to thin the soup out. (You could also omit the cream and add 1–2 cups more stock, to taste, instead.)
- Serve the soup in individual bowls topped with salsa and a sprinkling of parsnip crumbs.
–Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photographs by Carole Topalian.