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

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