Appetizer: France – Soupe à la Crème de Panais et Pomme (Parsnip and Apple Cream Soup)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
35 min
Total
55 min
Ingredients
3 tbsp (45 g) unsalted butter
8–10 fresh sage leaves
1 tbsp (15 ml) olive oil
1 large leek, white and light green parts only, thinly sliced
1 celery rib, chopped
2 garlic cloves, thinly sliced
1 lb / 450 g parsnips, peeled and chopped (about 4 cups)
1 large tart apple (e.g., Granny Smith), peeled, cored, chopped
3 / 4 cup (180 ml) dry hard cider (or unfiltered apple cider)
4 cups (960 ml) low-sodium chicken or vegetable stock
1 bay leaf
1 / 4 cup (60 ml) heavy cream or crème fraîche (optional)
1 tsp cider vinegar or lemon juice, plus more to taste
3 / 4 tsp kosher salt, plus more to taste
1 / 4 tsp ground white pepper
2 tbsp (15 g) sliced almonds, toasted, for garnish
Instructions
Make sage brown butter: In a small skillet over medium heat, melt the butter until foamy. Add sage leaves and cook, swirling, until the butter turns nutty brown and the leaves are crisp, 2–3 minutes. Transfer leaves to a paper towel; reserve the browned butter for drizzling.
Sweat aromatics: In a medium pot, heat olive oil over medium. Add leek, celery, and a pinch of salt; cook, stirring, until translucent and tender, 6–8 minutes. Stir in garlic and cook 30 seconds.
Build flavor: Add parsnips and apple; season with a pinch of salt. Cook, stirring, 3–4 minutes. Pour in the cider and simmer until reduced by about half, 3–5 minutes.
Simmer: Add stock and bay leaf. Bring to a simmer, cover partially, and cook until parsnips are very tender, 18–22 minutes. Discard bay leaf.
Blend: Carefully puree the soup until silky smooth (immersion blender or in batches). Return to pot and stir in cream (if using). Adjust thickness with a splash of stock or water if needed.
Finish: Season with kosher salt and white pepper, and brighten with cider vinegar or lemon juice to taste.
Serve: Ladle into warm bowls. Drizzle with the reserved sage brown butter, crumble the crispy sage leaves on top, and finish with toasted sliced almonds. Serve immediately.
