A unique blend of tart apples and fresh veggies including parsnips, carrots, and celery, the Birchwood Cafe's Parsnip Apple Soup delivers a smooth, garlicky punch whether served hot or cold.
1/4 c. olive oil 4 large garlic cloves, whole 1 c. onion, peeled and diced 1 c. celery, diced 1 c. carrot, peeled and chopped 4 c. parsnips, peeled and diced 2 Granny Smith apples, peeled and chopped 6 c. vegetable stock 1 1/2 c. apple cider 1 sprig fresh rosemary 1 t. fresh ground black pepper 1 1/2 t. salt pinch cayenne pepper
In a large stockpot, combine olive oil, garlic, onion, celery, carrots, parsnips, and apples. Cook over medium heat, stirring occasionally until caramelized (about 20 minutes). Stir in vegetable stock, cider, and rosemary. Reduce to low heat and simmer uncovered about 1 hour. Remove rosemary stem, pour soup into food processor or blender (but fill container only partially), add seasonings and puree (in batches, if necessary). Serve hot or cold. Serves 8.
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