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Roasted Parsnip And Apple Soup With Cider Reduction And Brioche Croutons
Description:
This root vegetable soup is a wonderful take on fall comfort food. A perfect Thanksgiving recipe! Ingredients: 3 pounds Parsnips – peeled and rough sliced 1 medium Sweet Onion (Vidalia or any other variety) – peeled and rough chopped 1 Carrot – peeled and rough sliced 3 ribs of Celery – top and bottom inch removed and rough chopped 2 cloves garlic – peeled 4 Apples – whatever you have local – I prefer Macoun for this soup – cored 1 large Russet Potato – peeled, keep whole, compost the peels you will not be using them later Extra Virgin Olive Oil (X.V.O.O.) – enough, but not too much Salt and Fresh Ground Black Pepper to taste 3 Quarts Chicken Broth – homemade or purchased 1 Quart fresh unpasteurized Apple Cider 1 small loaf of Brioche (Challah works well as a substitute) Directions: Place Cider in a two quart saucepan, bring to a boil, lower heat and reduce to 3/4 Cup. Reserve until serving. Use a larger pan, the cider foams considerably when nearing final stage of reduction. Place reserved vegetable scraps and chicken broth in a four-quart saucepan, bring to boil and reduce heat to simmer. You can add some fresh herbs if to this. I use thyme, bay leaves and a few parsley stems. While cider is reducing and stock is simmering, place your vegetables – reserving potato and apple for later – with some olive oil, salt and pepper in an 8 quart dutch oven over medium high heat stirring occasionally until browned Once the vegetables are sufficiently browned, add the potato and apples. Strain through a fine mesh strainer. Reduce heat and simmer till potato is fork tender or starting to crumble. Cut the crust from your brioche. Cut into 1/4" cubes. Toss w/ XVOO, salt & pepper and toast at 400 15 min. Puree soup w/immersion blender, garnish w/ cider & croutons  Recipe Summary: Yield: 4 Quarts Prep Time: 20 minutes Cook Time: 1 hour Comments: Other recipes by The Oxford House Inn: Prosciutto And Sage Wrapped Lamb Loin With Beluga Lentil Ragout And Rosemary Cabernet Reduction | |
Recipe Provided By:
The Oxford House Inn Fryeburg, ME  Detailed Listing | Website Fryeburg Bed and Breakfast Inns |