Monday, October 11, 2010

apple and parsnip soup

Originally uploaded by stephykay
With the apples, cider, and parsnips in this recipe, this is the perfect fall farmer's market soup. Over the weekend I made apple-parsnip soup from Cooking Light magazine's October 2010 issue (which is full of great fall recipes, in case you're looking for some inspiration!) I used parsnips from my Parker Farm CSA, and a couple of Gala apples that were a bit past their prime. I love any excuse to use my immersion blender! I love the spices used in this soup and the soup had a great texture to it. Again, another hearty fall soup that can be converted to a vegan version if you use vegetable stock instead of chicken stock. (I omitted the creme fraiche garnish.)

By the way, here's a great diagram of which apples are suitable for cooking, baking, and eating. It's very handy and I downloaded it to my iPhone so that I can refer to it while I am at the store.