Soup: United States – Juniper-Scented Creamy Parsnip and Apple Soup

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

1 lb (450 g) parsnips, peeled and chopped
8 oz / 225 g celeriac, peeled and diced (optional but recommended)
1 tart apple (e.g., Granny Smith), cored and chopped
1 small shallot, thinly sliced
2 garlic cloves, smashed
1 tbsp (15 ml) unsalted butter
1 tbsp (15 ml) olive oil
6–8 juniper berries, lightly crushed
2 fresh thyme sprigs
1 bay leaf
1 / 3 cup (80 ml) dry white wine or dry apple cider
4 cups (950 ml) low-sodium chicken or game stock
2 tbsp (30 ml) heavy cream or crème fraîche, plus more for garnish
1 tsp lemon zest
1 tsp fresh lemon juice, to taste
Kosher salt and freshly ground black pepper, to taste
Optional garnish: toasted chopped hazelnuts and snipped chives

Instructions

Warm the butter and olive oil in a medium pot over medium heat. Add the shallot and garlic and sweat until translucent and fragrant, 3–4 minutes.
Add the parsnips and celeriac with a pinch of salt. Cook, stirring occasionally, until edges just begin to color, 5–7 minutes.
Stir in the crushed juniper berries and toast 30 seconds until aromatic.
Deglaze with the white wine or cider, scraping up any fond; simmer until reduced by about half, 2–3 minutes.
Add the apple, stock, thyme, and bay. Bring to a simmer, then cook gently until the vegetables are very tender, 18–22 minutes.
Discard the thyme and bay. Blend the soup until silky-smooth (use a blender or immersion blender), then blend in the cream or crème fraîche. Adjust consistency with a splash of stock or water if needed.
Return to the pot and stir in the lemon zest and juice. Season to taste with salt and black pepper.
Ladle hot into bowls and, if desired, garnish with a small swirl of crème fraîche, toasted hazelnuts, and chives.