Parsnips & Apple Soup Image by Martim Meirelles

The soup can made in advance, cooled and stored in the refrigerator, covered, for up to five days. Gently reheat the soup on the stovetop before serving.

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¼ cup extra virgin olive oil
1 medium-sized Spanish onion, peeled and cut into 1/3-inch dice
2 cloves garlic, peeled and sliced
3 pounds medium-sized parsnips (about 8 pieces), peeled and cut crosswise into rounds
6 Granny Smith apples, peeled, cored and sliced
2 cups dry white wine, such as riesling
2 teaspoons ground coriander
8 cups chicken stock, or water
Salt and white pepper

Image by Martim Meirelles

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1) Place a 6-quart saucepan on the stovetop over low heat and add the oil. Add the onions and garlic and cook gently until soft and translucent. Add the parsnips, apples, white wine and coriander. Cook until the wine has reduced by half and then add the stock.

2) Cook, simmering, until all of the vegetables are very tender, about 30 minutes.

3) Working in batches, puree the soup in the container of an electric stand blender until smooth. You can also use a handheld immersion blender and puree the soup directly in the saucepan. Season to taste with salt and pepper.

More Recipes From ‘Le Marais’

Recipe used with permission from “Le Marais: A Rare Steakhouse…Well Done,” by Mark Hennessey and Jose Meirelles (Gefen Publishing House).

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