I was just chatting about The Gourmet Peasant blog with Kadie, a good friend of mine in California. She told me that she likes the little films and all but, “where are those recipes????” It was impossible for me to be sure of her tone, we were chatting online after all, but the excessive use of question marks lead me to believe that she was not at all happy.
It is true. I have been a bit sparse in the recipes department as of late. It seems every time I sit down to type one up, something gets in the way - most often my own hunger - and I instead end up in kitchen whipping up a little snack or a full-blown meal.
So without further ado, and before I lose a perfectly good friendship, I hereby post this new and yummy soup recipe.
Thanksgiving I used this soup as a accent to my Roasted Carrot and Garlic Soup, but everyone
agreed that this incredibly creamy and peppery soup would have no trouble standing alone.
Creamy Parsnip and Apple Soup
4 med parsnips, peeled and sliced in half lengthwise
2 large rome apples peeled and diced
1/4 cup of heavy cream
4-5 cups of vegetable broth
2tbs ground cumin
1/2 - 1 tbs cayenne
2 tbs olive oil
1.) Preheat oven to 374 degrees. Toss parsnips in oil covering them completely and spread on a baking sheet.
2.) Roast Parsnips for 30-40 min, flipping them once during roasting. Parsnips should be golden brown.
3.)On stove top, heat olive oil over medium flame. When oil is hot add shallots and apples. Sauté for 3-4 minutes or until shallots are tender.
4.) Add parsnips and sauté for 2 more minutes.
5.)Add broth and bring to a boil.
6.) remove the vegetables and apples and puree.
7.) Add puree back to broth and season with cumin, cinnamon, cayenne, salt, and fresh pepper.
8.) Stir in cream just before serving and sprinkle with crushed pecans and pomegranate seeds.