Soup: United States – Cider-Kissed Apple Parsnip Soup with Sage

Serving Size: 6

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

2 tbsp (30 ml) unsalted butter
1 tbsp (15 ml) olive oil
1 large leek, white and light green parts only, thinly sliced (or 1 large onion, chopped)
2 cloves garlic, thinly sliced
2 large parsnips, peeled and diced (about 3 cups / 360 g)
2 tart apples (e.g., Granny Smith), peeled, cored, and diced
1 small celery stalk, diced
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp ground white pepper
1 / 8 tsp ground nutmeg
1 cup (240 ml) dry hard apple cider (or unsweetened apple juice)
3 cups (720 ml) low-sodium chicken stock, plus more as needed
2 fresh sage sprigs (or 6–8 sage leaves)
1 bay leaf
2 tsp Dijon mustard
2 tbsp (30 ml) heavy cream or crème fraîche (optional)
1–2 tsp fresh lemon juice, to taste
Optional garnish: crispy sage leaves, drizzle of olive oil, cracked black pepper

Instructions

Melt the butter with the olive oil in a medium pot over medium heat. Add the leek and a pinch of salt; cook, stirring, until softened and translucent, 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant.
Add the parsnips, apples, and celery. Season with salt, white pepper, and nutmeg. Cook, stirring occasionally, until the edges of the vegetables look glossy and lightly softened, 4–5 minutes.
Pour in the cider to deglaze, scraping up any fond. Simmer until reduced by about half, 3–4 minutes.
Add the chicken stock, sage, and bay leaf. Bring to a simmer, then reduce heat to maintain a gentle simmer. Cook until parsnips are very tender, 18–22 minutes.
Remove and discard the sage and bay. Blend the soup until completely smooth with an immersion blender (or carefully in batches in a countertop blender). Return to the pot.
Stir in the Dijon and the cream or crème fraîche, if using. If needed, thin with a splash of stock or water to reach a silky, spoonable consistency.
Off the heat, stir in lemon juice and adjust seasoning with additional salt and pepper to taste.
Ladle into warm bowls and garnish with crispy sage leaves, a drizzle of olive oil, and cracked black pepper, if desired.