very culinary

creamy apple and parsnip soup


  • Makes 8 cups
  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 40 minutes
  • 2 tablespoons butter
  • 1 large leek, (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine
  • 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces
  • 3 medium apples, peeled, cored, and cut into 1-inch pieces
  • 1 baking potato, peeled and cut into 1-inch pieces
  • 32 ounces of reduced sodium chicken stock
  • 1/2 cup half-n-half
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • Salt and pepper


Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 3 minutes.
Add parsnips, apples, potato, broth, and 2 cups water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.
Working in batches, puree soup in a blender until smooth. Return it to pot; stir in half-n-half. Season with nutmeg, cinnamon, salt and pepper. Ladle into bowls and enjoy!